This is a recipe from a Mindful Chef recipe box that I roadtested recently. It is part of their new 15 mintue meals. Read my full review here.
I really like this hake recipe as it was very simple to cook and really quite delicious. I learnt some new flavour combinations that I have not tried before but I will definitely repeat again. One big takeaway from this recipe is the Salsa Verde recipe. Making it fresh delivers a flavour punch that makes you want to use it on all sorts of dishes. If you have too much, you can put it in a jar covered with olive oil. It should last for a week or so.
This recipe uses millet as an alternative to carbs which is great for those on an alkali diet.
This Hake with Salsa Verde, Millet & tomato recipe is one that I will be cooking again and again.
Hake with salsa verde & tomato millet
- 120 g cherry tomatoes
- 1 lemon
- 1 yellow pepper
- 20 g capers
- 2 garlic cloves
- 2 tbsp oil
- 2 x 150g hake fillet skin on
- 80 g millet
- Large handful of flat-leaf parsley
- Medium handful of fresh mint
- Preheat the oven to 200C / gas mark 6 and boil a kettle.
- Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in 400ml boiling water, reduce the heat, cover and simmer for 15 mins.
- Meanwhile, chop the yellow pepper into 2cm pieces and cut the cherry tomatoes in half. Place the pepper and tomatoes on a baking tray and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.
- To make the salsa verde; finely chop the parsley and mint leaves. Finely chop the garlic and roughly chop the capers. Add the parsley, mint, garlic and capers to a bowl with half of the juice from the lemon and 1 tbsp of olive oil. Season and mix well.
- Heat a frying pan with 1/2 tbsp oil on a medium heat. Season the hake with sea salt and black pepper and place in the pan, fry for 4-5 mins each side until cooked through.
- Drain the millet and stir through the remaining lemon juice, the roasted pepper and tomatoes. Season with sea salt and black pepper.
- To serve, place the roasted pepper and tomato millet onto two warm plates, top with the hake, and spoon over the salsa verde.