Roast Hake, crispy capers, cherry tomatoes, Puy lentils. Asparagus strips and tenderstem broccoli

Edinburgh born, Catriona Macdougall, has experienced the power of food first hand. A professional chef with 20 years’ experience cooking around the world, Catriona established Cook Yourself Happier in 2016 using her experiences of food and cooking to support her own Bipolar Diagnosis.

Now an advocate for the use of food to invoke positive change in wellbeing and mental health, she shares her knowledge through cooking workshops, writing and YouTubing. 

Catriona says, “This is one of my favourite recipes inspired by the Mediterranean diet which has a strong association with mental health.  The hake is from Peterhead so even better!”

Serves 2

Method

1. Preheat oven to 200 degrees Gas 6
2. Drizzle the cherry tomatoes with olive oil, season with salt and pepper and roast for 10 mins or until the skins start to split
3. Heat a frying pan, gently season hake, add drizzle of olive oil to pan and sear the fish skin side down. Don't be tempted to turn too soon because you want a crispy skin.  When you've sealed each side set aside
4. Make basil oil by picking the leaves and adding enough olive oil to blitz with a stick blender or food processor, You are after a pouring consistency.
5. Use a strip peeler to peel asparagus and trim the stem broccoli stalks
6. Mix the lentils with some basil oil, chopped parsley, lemon juice,  season
7. Pop the fish in the oven on a roasting tin for 8 minutes or until flaky but not dry
8. Shallow fry the capers until they begin to open and are crispy
9. Blanch the broccoli first and then add the asparagus strips at the last minute to keep the colour and nutrients
10. Serve and enjoy.  Happy Cooking!

Extracted from Cook Yourself Happier by Catriona Macdougall. cookyourselfhappier.com