Merluza en Salsa Verde (Hake in Parsley and Garlic Sauce)

Hake fillets poached in a bright parsley, garlic and white wine sauce with peas.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 skinless hake fillets, about 175g each
  • 2 tbsp plain flour
  • 4 tbsp olive oil
  • 5 cloves garlic, thinly sliced
  • 1 tbsp plain flour, for the sauce
  • 150ml dry white wine
  • 300ml fish stock (1 stock cube)
  • 30g fresh flat-leaf parsley, finely chopped
  • 100g frozen peas
  • Salt and black pepper to taste

Method

  1. Season the hake and dust lightly with 2 tbsp of the flour. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat and fry the fish for 1 minute on each side until pale golden. Transfer to a plate.

  2. Add the remaining oil and the garlic to the pan and cook gently for 1 to 2 minutes until just golden. Stir in the remaining flour for 30 seconds.

  3. Pour in the wine and let it bubble for 2 minutes, then add the stock and simmer for 5 minutes.

  4. Stir in the parsley and peas, return the fish to the pan and simmer gently for 4 to 5 minutes until the fish is opaque and flakes easily. Shake the pan rather than stirring so the sauce emulsifies. Season to taste and serve.