Roasted hake and cherry tomatoes with salsa verde recipe
 Hake is a great alternative to cod, served with roasted cherry tomatoes and a fresh salsa verde. Simple, quick, and delicious. 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow2 tbsp olive oil, plus extra for drizzling2 garlic cloves, peeled but left whole2 sprigs fresh rosemary2 x 150–200g/5½oz–7oz hake fillets, skin on and pin boned1 lemon, sliced (optional) 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) 3 tbsp parsley, finely chopped3 tbsp basil, finely chopped3 tbsp mint, finely chopped1 tsp capers, finely chopped2 anchovies, finely chopped1 heaped tsp Dijon mustard1 tbsp white wine vinegar3 tbsp extra virgin olive oil, plus extra for drizzlingfreshly ground black pepper 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.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. 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. 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. 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. 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. 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. Meanwhile, to make the salsa verde, place all the ingredients into a bowl and mix to combine. 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. 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.