Hake with salsa verde

This light and refreshing combination of fresh parsley, celery and lemon salsa with hake is the perfect combination of flavours
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Preparation time: 15 mins
Cooking time: 10 mins
Serves 4


*2 tablespoons olive oil, plus extra for brushing
*4 hake steaks
*1 onion, chopped
*1 sprig fresh flat-leaf parsley, chopped
*1 celery stick, chopped plus a few leaves
*juice of 1 lemon, strained
*salt and pepper


1. Preheat the oven to 200°C/400°F/Gas Mark 6. Brush an ovenproof dish with olive oil, place the fish in it and bake for about 10 minutes.

2. Meanwhile, heat the olive oil in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. Season with salt and pepper.

3. Remove the oil from the heat and keep warm, then stir in the parsley, celery stick, leaves and lemon juice.

4. Serve the hake with this salsa verde.

Recipes adapted from 'The Silver Spoon' new edition (2011), published by Phaidon Press.

To order The Silver Spoon new edition at a special discount price of £23.95 (usually £29.95) including p&p (in the UK) visit www.phaidon.com or call 020 7843 1234, quoting the reference SNE001. Offer valid until 17 February 2012.

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