Roasted hake with salsa verde and clams

Name: Roasted hake with salsa verde and clams
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Ingredients: 500g live clams; 1 tbsp salt; 6 skinless hake fillets (around 120g each); 2 tbsp olive oil; Lemon wedges to serve; Steamed rice, boiled potatoes or olive oil mash to serve; For the sauce; 4 tbsp olive oil; 2 shallots, finely chopped; 6 garlic cloves, finely sliced; 1 tbsp plain flour; 300ml dry white wine; Juice 1 lemon; 60g flatleaf parsley, finely chopped

Rosie Mackean
Chef and food writer

Published: 26 May 25
Updated: 2 Aug 25

Serve roasted hake with sweet, briny clams and a herby pan sauce in this easy but impressive recipe from Rosie Mackean. Perfect for summer entertaining.

Basque flavours: “The ‘salsa verde’ here is not the well-known Italian one,” explains Rosie. “Inspired by a Basque classic, it actually refers to a simple pan sauce turned green by lots of fresh parsley – the perfect bright accompaniment to some creamy, tender hake. The clams elevate the sauce with sweetness and depth of flavour, so don’t leave them out.”
Easy to cook: “Baking fish in the oven is easy – it’s much simpler than attempting to pan-fry it all and great for a dinner party.”
How to serve: “I love to serve this hake dish with a simple side like rice, boiled potatoes or even olive oil mash. The fish and its sauce are doing the talking, so let them.”

Loved this dish? Check out more easy dinner party mains for effortless entertaining.

Serves 6
Prep time 15 min, plus 45 min soaking. Cook time 25 min

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Ingredients

500g live clams
1 tbsp salt
6 skinless hake fillets (around 120g each)
2 tbsp olive oil
Lemon wedges to serve
Steamed rice, boiled potatoes or olive oil mash to serve

For the sauce

4 tbsp olive oil
2 shallots, finely chopped
6 garlic cloves, finely sliced
1 tbsp plain flour
300ml dry white wine
Juice 1 lemon
60g flatleaf parsley, finely chopped

Method

Heat the oven to 220°C/200°C fan/gas 7. Rub the hake fillets with the 2 tbsp olive oil and sprinkle with some salt and pepper, then put them on a baking tray. Set aside while you make the sauce.
Heat the 4 tbsp oil in a large saucepan (one with a lid) over a medium heat. Add the shallots and cook until soft but not coloured (about 5 minutes), then add the garlic. Fry for 1 minute, then stir in the flour. Cook for another minute, then pour in the white wine and lemon juice and stir well. Leave the mixture to simmer for 5 minutes until thickened. (At this point you can cool and chill the sauce to finish later.)
When ready to continue, put the hake in the oven for 8-9 minutes. It should be just cooked, tender, pearlescent and delicious. Meanwhile, bring the sauce back to a simmer (if you need to), then add the clams. Cover with a lid, turn up the heat and cook for 5 minutes until the clams have opened up. Stir in the parsley and season.
Transfer the hake to a large serving dish, then drape with the clams and vibrant green sauce. Serve with lemon wedges and rice or potatoes, as you prefer.

Recipe from June 2025 Issue

Nutrition

Nutrition: per serving

Calories: 365kcals
Fat: 16g (2.4g saturated)
Protein: 34g
Carbohydrates: 11g (1.1g sugars)
Fibre: 1.3g
Salt: 1g

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