Hake with blood orange and green olive salsa verde
The green olive salsa verde should be made rough and ready, with the green olives being roughly chopped rather than finely chopped into a paste. We used big juicy, garlic stuffed olives from the Real Olive Company.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
2 nice size fillets of hake
Olive oil
4 cloves of garlic, thinly sliced
2 blood oranges, zested and cut into slices
Sea salt
Black pepper
Chilli flakes
60ml of white wineÂ
50g butter
For the salsa:
Handful of flat-leaf parsley, roughly chopped
Handful of coriander, roughly chopped
8 spring onions, thinly sliced
Zest of one blood orange
100g good quality marinated green olives, pitted, very roughly chopped
½ small red chilli, deseeded and finely chopped
2 teaspoons of red wine vinegar
60ml extra olive oil
2 cloves of garlic, crushed
Sea salt
Method
Preheat the oven to 200°C.
Season the fish well with sea salt, freshly cracked black pepper and a pinch or two of chilli flakes if you so wish. Place the seasoned fish on a large piece of baking parchment on top of the slices of blood orange. Drizzle all over with olive oil and sprinkle over the zest of one of the blood oranges. Places the slices of garlic on top along with the butter, divided. Gather up the parchment and pour in the white wine before tightly wrapping the parchment to seal.
Place in the oven for 15 minutes. While in the oven prepare the salsa verde. Mix together all the chopped ingredients with the crushed garlic, blood orange zest, red wine vinegar, olive oil and a good pinch of sea salt. Divide liberally between two serving plates. When the fish is ready, place on top of the salsa verde and serve.
