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Roasted hake and cherry tomatoes with salsa verde

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Olly Smith
From Saturday Kitchen

Ingredients

  • 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow
  • 2 tbsp olive oil, plus extra for drizzling
  • 2 garlic cloves, peeled but left whole
  • 2 sprigs fresh rosemary
  • 2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned
  • 1 lemon, sliced (optional)

For the salsa verde

  • 3 tbsp parsley, finely chopped
  • 3 tbsp basil, finely chopped
  • 3 tbsp mint, finely chopped
  • 1 tsp capers, finely chopped
  • 2 anchovies, finely chopped
  • 1 heaped tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Place the tomatoes into an ovenproof dish and add the oil, garlic and rosemary and roast for 30 minutes.

  2. When the tomatoes have 10 minutes left, place the hake into a separate ovenproof dish, skin side up and lightly drizzle with olive oil, a sprinkle of salt, and a couple of slices of lemon tucked either side of the fish. Bake for 9–10 minutes, or until cooked through.

  3. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine.

  4. Serve the tomatoes in shallow pasta bowls with the hake skin side down on top. Drizzle with the salsa verde, season with pepper and a final drizzle of extra virgin olive oil.

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