Hake in green garlic sauce

2 servings

30 minutes

Green sauce - a mixture of olive oil, garlic and parsley - is the main base for seafood dishes in Spanish cuisine. It is especially often used with squid and shrimp. Additional ingredients - lemon juice, dry white wine and flour - are added as inspiration dictates, just as seafood is replaced as inspiration dictates by hake (aka merluza), a fish that is extremely popular in Spain. Hake in green garlic sauce will be very juicy if you cook it slowly over medium heat. You can also add a tablespoon of capers or chopped canned anchovies to the dish.

Energy value per serving

• Calories: 514.1
• Proteins: 34.3g
• Fats: 39.8g
• Carbohydrates: 5.1g

Ingredients

• Hake: 4 pc
• Garlic: 3 clove
• Chopped parsley: 3 tbsp
• Fresh bay leaf: 1 pc
• Extra virgin olive oil: 4 tbsp

Cooking steps

1. Peel and finely chop the garlic cloves. Finely chop the parsley leaves — you should get three full tablespoons of greens from half of a not too large bunch.

   Required ingredients:

   • Garlic: 3 cloves
   • Chopped parsley: 3 tablespoons

2. Heat four tablespoons of olive oil in a pan over medium heat. Once the oil is hot, add garlic, and after a couple of minutes, add all the parsley.

   Required ingredients:

   • Extra virgin olive oil: 4 tablespoons
   • Garlic: 3 cloves
   • Chopped parsley: 3 tablespoons

3. Dry the hake steaks with paper towels, lightly salt them, and place them in the pan so they do not touch each other. Add a bay leaf to the pan.

   Required ingredients:

   • Hake: 4 pieces
   • Fresh bay leaf: 1 piece

4. Fry the fish for ten to twelve minutes, then carefully flip it with a flat and thin spatula while holding the fish with your hands, and fry the other side for the same amount of time.

5. Place the cooked steaks on plates, drizzle with green garlic sauce, and serve immediately - best with young boiled potatoes.