Hake with spinach and blood orange

2 servings

30 minutes

Recipe from Svetlana Krotkova's book "I choose fish! A complete guide to choosing and cooking from a third-generation fisherman.

Energy value per serving

• Calories: 277.8
• Proteins: 29g
• Fats: 13.2g
• Carbohydrates: 16.9g

Ingredients

• Hake fillet: 300 g
• Frozen spinach: 200 g
• Blood oranges: 1 pc
• Garlic: 1 clove
• Sesame: 1 tsp
• Butter: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the garlic finely and sauté in butter in a pan until golden brown.

   Required ingredients:

   • Garlic: 1 clove
   • Butter: 20 g

2. Place frozen spinach over garlic, season with salt and pepper, add a little water, cover with a lid and simmer until cooked.

   Required ingredients:

   • Frozen spinach: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add sesame to the prepared spinach and mix.

   Required ingredients:

   • Sesame: 1 teaspoon

4. Peel half of the orange zest. Cut the fruit in half and squeeze juice from one half.

   Required ingredients:

   • Blood oranges: 1 piece

5. Cut the second half of the orange into circles, removing the white part of the peel with a knife.

6. Season the hake fillet with salt, rub with zest, and drizzle with orange juice.

   Required ingredients:

   • Hake fillet: 300 g
   • Blood oranges: 1 piece
   • Salt:  to taste

7. Bake the fish in the oven on parchment at 180 degrees for 10-15 minutes.

   Required ingredients:

   • Hake fillet: 300 g

8. Serve the hake fillet on a bed of spinach, garnished with slices of red orange.

   Required ingredients:

   • Frozen spinach: 200 g
   • Blood oranges: 1 piece