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.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drain the millet and stir through the remaining lemon juice, the roasted peppers and tomatoes. Season with sea salt and black pepper.
  7. To serve, place the roasted pepper and tomato millet onto two warm plates, top with the hake, and spoon over the salsa verde.