Salsa verde with baked fish (serves 8)

Friday - - Society Living Leisure -

Prep time: 10 mins Cook­ing time: 15 mins Ingredients 8 x 200g hake fil­lets For salsa 20g pars­ley, chopped 2 gar­lic cloves, finely chopped 3 an­chovies, mashed 2 tsp Di­jon mus­tard 2 tbsp ca­pers, finely chopped 1/2 lemon, juiced 4 tbsp olive oil For po­lenta 2 cups wa­ter 2 cups milk 2 cups in­stant po­lenta 1/2 cup grated Parme­san 1/2 cup cream but­ter and Parme­san, to serve

Method 1. Place hake fil­lets on a lined bak­ing tray and sea­son. 2. Place all salsa ingredients ex­cept oil in a bowl, sea­son and stir well. Slowly whisk in oil. 3. Pre­heat oven to 180°C. Spread a gen­er­ous dol­lop of salsa verde on each por­tion of fish then bake for 10-12 min­utes. 4. Mean­while to make po­lenta, place wa­ter and milk in large pan over medium heat. Add po­lenta and stir con­stantly un­til mix­ture has thick­ened. Cover and cook for 10-15 min­utes over a low heat. Stir through Parme­san and cream and sea­son well. 5. Place a knob of but­ter and an ex­tra sprin­kle of Parme­san over po­lenta and serve warm with fish.

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