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Recipe: Roast Hake with Salsa Verde

Even a total non-cook like me loves an easy-peasy (and delicious) recipe. The Cooking School shares one of their summer faves - lucky us!

It is still summer – just about – so what could be more scrumptious than a simple August supper of white fish served with salsa verde? Served with a nice crisp glass of white wine, it’s a real summer treat!

ROAST HAKE WITH SALSA VERDE

(Serves 2)

INGREDIENTS

  • 2 fillets of hake
  • 2-3 tbsp extra virgin olive oil or rapeseed oil
  • Juice 1 lemon
    For the salsa verde
  • Few leaves of tarragon, finely chopped
  • Handful flat leafed parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp capers, chopped
  • 100ml extra virgin olive or rapeseed oil
  • 2 tbsp sherry vinegar

METHOD

Preheat the oven to 190C. Check the hake for pinbones before heating the oil in a frying pan and frying the hake for 2 minutes or so on each side until golden. Transfer to a roasting tray and cook in the oven for about 5 minutes, until the hake is cooked.

In the meantime, stir everything together for the salsa verde. And finally, serve the salsa verde alongside the cooked fish. What could be more simple?

Having worked with the best chefs in the industry feeding and catering for rockstars and royalty (oh yes!), The Cooking School has a wealth of knowledge and access to world-class and award-winning professional chefs. In fact, they have hand-picked the chefs for The Cooking School for their passion for food, creativity and ability to inspire others in the kitchen. Fancy learning the secrets of a fab risotto? Delivering divine South American street food? Barbecuing the perfect steak? It’s all here. Sign up now for a fab range of courses and classes.

The Cooking School, Units 6-8 The Old Silk Works Factory Lane Warminster BA12 8LT thecookingschool.com, 01985 213214

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