Hake in Green Sauce
Basque hake fillet simmered in a parsley-and-garlic green sauce thickened with the cooking juices and a splash of wine, served with peas, asparagus, and bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat hake fillets dry and dust lightly with flour. Slice 10 garlic cloves thin, finely chop 40g parsley, trim 160g asparagus into 4cm lengths, and toast 2 slices country bread.
Bloom
Heat 60ml olive oil in a wide skillet over medium-low. Add sliced garlic and cook 90 seconds until pale gold and aromatic but not browned.
Build
Lay hake fillets skin-side down in the warm oil, season with 1 tsp salt and 0.5 tsp pepper. Pour in 1/2 cup white wine and 1 cup hot fish stock, bring to a gentle simmer over medium-high for 1 minute.
Simmer
Add 120g frozen peas and asparagus around the hake. Lower to medium-low, cover loosely, and simmer 4–5 minutes until hake is opaque and vegetables are tender.
Finish
Tilt pan and swirl 90 seconds for the sauce to emulsify into a glossy green coat. Stir in chopped parsley off the heat for 30 seconds until fragrant.
Plate
Lift hake onto warm plates with vegetables alongside, ladle green sauce over, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.