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
- 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
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?
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