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SERVES 2

2 skinless hake fillets (or any other white fish), 700g ripe cherry tomatoes (mixed colours adds interest), olive oil, garlic, rock salt, 200g edamame beans

To make the salsa put 400g of tomatoes and a couple of pinches of rock salt in a food processor and blitz - that's it! 

Halve the remainder of the cherry tomatoes and place on a baking tray, add a couple of cloves of chopped garlic, drizzle with olive oil and season with rock salt - roast in the oven at 180 for about 20 mins. While the tomatoes are in the oven, cook the edamame beans in boiling water - I tend to slightly undercook them so they still have some crunch. Once cooked, add the edamame beans to the garlicky oven baked tomatoes and keep warm.

Meanwhile season the hake fillets and gently pan fry with a drizzle of olive oil - 5 mins max depending on thickness of the fish. Gently warm the salsa. 

To serve, spoon the oven baked tomatoes, edamame beans and delicious garlicky olive oil onto a plate, top with the fish, and pour the tomato salsa on the side. You might want to grab some yummy bread to mop up the juices at the end!

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