• Cook time: 35 minutes
  • Difficulty level: easy
  • 2 servings

INGREDIENTS (Hake in green sauce):

  • 2 hake fillets (200 g each) 
  • 2 garlic cloves (peeled and finely chopped)
  • 30 g of extra virgin olive oil 
  • 30 g dry white wine 
  • 30 g of white wine vinegar 
  • 15g of finely chopped flat-leaf parsley 
  • ½ medium white onion
  • 1 pinch of salt  

INGREDIENTS (Couscous salad):

  • 100 g couscous 
  • 200 ml of low salt vegetable stock (hot) 
  • 10 cherry tomatoes 
  • 1 red pepper
  • ½ cucumber 
  • 40 g feta cheese 


Hake in green sauce:

  1. Preheat the oven to 180 °C (350 °F). 
  2. To prepare the green sauce, combine the extra virgin olive oil, garlic, parsley, wine and vinegar in a blender or food processor. Mix until even and smooth. Add salt as per taste. 
  3. With a paper towel, tap the hake fillets dry and place them in a baking pan. Before baking, pour the green sauce over the fillets and then the finely sliced onions on top. 
  4. Bake for 20-25 minutes depending on how thick the fillet is.

Couscous salad: 

  1. In a large bowl, place the couscous and then pour the hot vegetable stock over it. Cover the bowl and wait 10 minutes until the couscous absorbs all of the liquid. 
  2. Slice the cucumber and the red pepper and cut the cherry tomatoes into halves. Stir them into the couscous. 
  3. Crumble the feta cheese and sprinkle it on top of the salad.