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
BLACK FRIDAY
