BAKED HAKE WITH KALE PESTO AND CHERRY TOMATOES
You will need: 2 cups of kale 1 cup of baby spinach 40g (1 ½ oz) Parmesan, freshly grated 1 clove garlic, peeled and crushed Zest of half a lemon 3 tablespoons of mixed seeds 3 tablespoons olive oil A little water Sea salt flakes and freshly ground black pepper 4 fillets of hake 12 cherry tomatoes, sliced Creamy mash and greens, to serve Preheat the oven to 200°C, 425°F, Gas 7. De-stalk the kale and rinse it, along with the baby spinach leaves. Dry the kale and the baby spinach leaves thoroughly and then put them in a food processor. Add the freshly grated Parmesan, the crushed garlic and the lemon zest, then blend until the kale and spinach are roughly minced. Next, add the mixed seeds and the olive oil and blend again, ensuring that you scrape down the sides of the food processor as you go. Add a little water to loosen the pesto and achieve a smooth consistency. Next, season with some sea salt flakes and freshly ground black pepper to taste. Put the hake fillets on an oven tray and spread about a tablespoon of the kale pesto over each one, then cover each fillet with the cherry tomato slices. Bake the fish in the oven for about 12-15 minutes, until it is cooked and the cherry tomato slices are getting nicely charred. Serve with creamy mash and greens.