Hake with Coco Beans and Green Sauce Recipe - Great British Chefs

Ingredients

• 2 hake fillets
• 60g of fresh coco beans
• extra virgin olive oil, for drizzling
• 2 garlic cloves, bashed in their skins
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 sprig of sage
• 1 bay leaf
• 1 red chilli
• 2 plum tomatoes
• 1 lemon, juiced
• 4 handfuls of spinach, washed and roughly chopped
• salt
• freshly ground black pepper
• 1 handful of fresh parsley
• 1 handful of basil
• 1 handful of mint
• 1 handful of tarragon
• 2 tbsp of capers, drained
• 1 garlic clove, roughly chopped
• 3 anchovies
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• extra virgin olive oil