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.
1
Chop the garlic finely and sauté in butter in a pan until golden brown.
- 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.
- Frozen spinach: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Add sesame to the prepared spinach and mix.
- Sesame: 1 teaspoon
4
Peel half of the orange zest. Cut the fruit in half and squeeze juice from one half.
- 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.
- 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.
- Hake fillet: 300 g
8
Serve the hake fillet on a bed of spinach, garnished with slices of red orange.
- Frozen spinach: 200 g
- Blood oranges: 1 piece