Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Olly SmithFrom 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
-
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.
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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.
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Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine.
-
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.
