Delicious Hake fillets with a raw herb green sauce.
This is definitely one of those “exploration” recipes. I’ve always been on the hunt for different ways I can enjoy fish. Judging by my Coconut, Herb & Lemon Crusted Salmon or my Plantain Fishcakes – I’ve definitely found some great combos.
You can imagine my delight, as I was watching this year’s MasterChef and I saw the lovely Georgia Barnes (who I hope wins) make a Salsa Verde with some pan-fried fish. The dish looked so yum, then I remember Matt Preston commentating on how wonderful the raw herbs were in the sauce.
Legit, once I heard “Raw Herbs” I went straight to figure out what exactly it was.
This recipe is the perfect way to use raw herbs, it is fresh and flavourful with a lovely vinegar taste to match. As you can see, in the picture it contains a great amount of Olive Oil which further contains monounsaturated fats that help to actually reduce cholesterol.
Yes, contrary to really ridiculous popular belief, GOOD fats actually reduce BAD cholesterol and not cause it. Anyway, moving on..
The name is used to describe a number of different versions which are all based on fresh herbs. This one is based on the Italian Salsa Verde.
With a salsa verde, you want to chop up all your herbs finely – granted that is not what I did in my pictures but that is how Georgia did it. I didn’t really have the patience LOL. Don’t put them in a blender or food processor though, you’re not trying to pulverize them – just chopping them with a knife is all it takes.
Do you like this recipe? I’m thinking this one definitely opens up the palette – what do you think?
- 2 Hake fillets depending on size
- Coconut or Olive oil for brushing
- 2 large handfuls of parsley
- 1 large handful of mint
- 1 large handful of basil
- 1/2 cup of Olive Oil
- 4 tablespoons of Red Wine Vinegar
- 2 Anchovy Fillets
- 2-3 Gherkins
- 1 Clove Garlic
- 1-2 teaspoons of Capers
- Salt & Black Pepper to taste
- Brush Hake fillets with oil and season with Salt & Pepper. Cook fish in the oven for 22-25 mins
- While fish is cooking, chop up herbs as finely as you can
- Mix in the rest of the ingredients, till incorporated and leave to infuse
- Serve & Enjoy
You can add as much or as little of the ingredients to fit your tastes.
The salsa verde should give you a loose texture, add more oil and vinegar as necessary.