• 2 anchovy fillets in oil, drained
  • 0.5 small garlic clove
  • 1 tsp Dijon mustard
  • 14 g mint, leaves picked and stalks discarded, chopped
  • 14 g flat-leaf parsley, chopped
  • 14 g fresh basil, chopped
  • 1 green chilli, deseeded and finely chopped
  • 100 ml olive oil
  • 0.25 cucumber, peeled, deseeded and cut into small dice
  • 4 x 200g hake fillets
  • 270 g cherry tomatoes on the vine
  • lemon wedges to serve


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Use a pestle and mortar to grind the anchovies and garlic to a paste, transfer to a bowl, then add the mustard, chopped herbs and green chilli. Gradually drizzle in 6 tablespoons of olive oil, stirring to make a thick sauce, then stir in the cucumber and season to taste.

  2. 2

    Brush the hake with olive oil; season. Arrange on a lightly oiled baking tray, toss the tomatoes in a little oil and put in the tin. Roast for 8-10 minutes until cooked through (15-20 minutes for cutlets).

  3. 3

    Serve with the salsa verde and lemon wedges to squeeze over.


    Get ahead: make the salsa verde up to a few hours ahead, cover and chill.

Nutritional Details

Each serving provides
  • Energy 1767kj 422kcal 21%
  • Fat 28.1g 40%
  • Saturates 4.0g 20%
  • Sugars 3.1g 3%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

3.8g carbohydrate 1.3g fibre 37.7g protein

Also in these Scrapbooks

Back to top