Photograph: Jonathan Gregson
- 2 anchovy fillets in oil, drained
- 0.5 small garlic clove
- 1 tsp Dijon mustard
- 14 g mint, leaves picked and stalks discarded, chopped
- 14 g flat-leaf parsley, chopped
- 14 g fresh basil, chopped
- 1 green chilli, deseeded and finely chopped
- 100 ml olive oil
- 0.25 cucumber, peeled, deseeded and cut into small dice
- 4 x 200g hake fillets
- 270 g cherry tomatoes on the vine
- lemon wedges to serve
Preheat the oven to 220°C, fan 200°C, gas 7. Use a pestle and mortar to grind the anchovies and garlic to a paste, transfer to a bowl, then add the mustard, chopped herbs and green chilli. Gradually drizzle in 6 tablespoons of olive oil, stirring to make a thick sauce, then stir in the cucumber and season to taste.
Brush the hake with olive oil; season. Arrange on a lightly oiled baking tray, toss the tomatoes in a little oil and put in the tin. Roast for 8-10 minutes until cooked through (15-20 minutes for cutlets).
Serve with the salsa verde and lemon wedges to squeeze over.
Get ahead: make the salsa verde up to a few hours ahead, cover and chill.