Salsa verde with baked fish (serves 8)
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.