Hake with avocado and mojo verde | Marine Stewardship Council

Ingredients

• 4 green chillies
• 1 bunch spring onions, trimmed and halved where the green part meets the white
• Handful mint leaves
• Handful coriander
• 2 garlic cloves
• 1 tbsp ground cumin
• Juice 4 limes
• 3 tbsp olive oil, plus extra to drizzle
• 1 avocado
• 1 large hake fillet (approx. 300g), cut into 2 portions
• Cooked rice or potatoes to serve (optional)