Olly Smith served up a tasty roasted hake and cherry tomatoes with salsa verde on Saturday Kitchen.

The ingredients are: 400g cherry tomatoes, different colours, red, orange, and yellow, 2 tbsp olive oil, plus extra for drizzling, 2 garlic cloves, peeled but left whole, 2 sprigs fresh rosemary, 2 x 150–200g hake fillets, skin on and pin boned and 1 lemon, sliced (optional).

For the salsa verde: 3 tbsp parsley, finely chopped, 3 tbsp basil, finely chopped, 3 tbsp mint, finely chopped, 1 tsp capers, finely chopped, 2 anchovies, finely chopped, 1 heaped tsp Dijon mustard, 1 tbsp white wine vinegar, 3 tbsp extra virgin olive oil, plus extra for drizzling and freshly ground black pepper.

See more seafood recipes in the book titled: The Big 10 Fish & Seafood Cookbook available from Amazon now.