Roasted hake and cherry tomatoes with salsa verde

1. 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. 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. 3

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

4. 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.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.