Hake with salsa verde & tomato millet

This 15-minute recipe using a delicious piece of hake seasoned with liberal
dollops of punchy salsa verde. Easy to cook, healthy, gluten free, low carb and
so tasty. (It took me a leisurely 20 minutes instead of 15 minutes).

Servings: 2 people

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Gluten Free low carb

Instructions

1 Preheat the oven to 200C / gas mark 6 and boil a kettle.
2 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.
3 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.
4 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.
5 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.
6 Drain the millet and stir through the remaining lemon juice, the roasted pepper
and tomatoes. Season with sea salt and black pepper.
7 To serve, place the roasted pepper and tomato millet onto two warm plates, top
with the hake, and spoon over the salsa verde.

Hake with salsa verde & tomato millet

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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