Hake in Spanish Green Sauce | Quick Basque Flavor
(0)
25 min
Quick
Sezamo
Un preparat clasic basc (Merluza en salsa verde), în care fileul fraged de merluciu este gătit într-un sos catifelat de pătrunjel proaspăt, vin alb, usturoi și mazăre dulce. O cină mediteraneană rafinată și gata în 25 de minute!
Ingredients
Preparation method
Preparing the ingredients
Finely chop the garlic cloves and fresh parsley leaves. Pat the fish fillets dry with a paper towel to remove excess moisture, then season both sides with a little salt and ground black pepper.
Lightly dredge the fish fillets in plain wheat flour, shaking off any excess. This step helps form a delicate crust and naturally thickens the green sauce.
Cooking the fish and sauce
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and sauté for 1 minute, making sure not to over-brown it so it does not turn bitter.
Chef's tip
For an even more intense Mediterranean flavor, you can add 4-6 clams (vongole) or asparagus to the sauce during the last 5 minutes of cooking.
Do not let the garlic brown; keeping it light in color guarantees the bright green hue and sweet flavor of the sauce.
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25 min
Under an hour
