The vitamin-packed salsa verde, drizzled over the hake, is bursting with fresh parsley and basil, containing powerful antioxidants for boosting the immune system.
Serves: 2 | Cook Time: 25 mins | Calories: 521 | Type: Gluten-Free | Macros P: 41g / C: 46g / F: 20g
- 2 x 150g hake fillet (fish)
- 80g millet
- 2 garlic cloves
- Handful of parsley
- Handful of basil
- 1 lemon
- 2 tsp capers
- 1 yellow pepper
- 160g cherry tomatoes
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Preheat the oven to 200C / gas mark 6 and boil a kettle.
- Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in 400ml boiling water, reduce the heat, cover and simmer for 15 mins.
- Meanwhile, chop the yellow pepper into 2cm pieces and cut the cherry tomatoes in half. Place the pepper and tomatoes on a baking tray and sprinkle over a pinch of sea salt and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.
- To make the salsa verde; finely chop the basil and parsley leaves. Finely chop the garlic and roughly chop the capers. Add the basil, parsley, garlic and capers to a bowl with half of the juice from the lemon and 1 tbsp of olive oil. Season and mix well.
- Heat a frying pan with 1/2 tbsp oil. Season the hake with sea salt and black pepper and place in the pan skin side down, fry for 3-4 mins each side until cooked through.
- Drain the millet and stir through the remaining lemon juice, the roasted peppers and tomatoes. Season with sea salt and black pepper.
- To serve, place the roasted pepper and tomato millet onto two warm plates, top with the hake, and spoon over the salsa verde.