Hake in Green Garlic Sauce

Description

The oil temperature in the skillet should be such that the garlic and parsley fry for a long time without burning, but without stewing either. My stove has 10 settings, and I carry out this recipe entirely on setting 5. The hake turns out incredibly tender, unlike what I remember from the Soviet era.

Ingredients

• Hake - 4 pieces
• Garlic - 3 cloves
• Chopped Sage Leaves - 3 spoons
• Fresh Bay Leaf - 1 piece
• Olive Oil - 4 spoons

Step by Step guide

Step 1

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

Step 2

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

Step 3

Pat the hake steaks dry with paper towels, lightly season with salt, and place them in the skillet so that they do not touch each other. Add a bay leaf to the skillet.

Step 4

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

Step 5

Place the cooked steaks on plates, drizzle with the green garlic sauce, and serve immediately — preferably alongside young boiled potatoes.

Users Photos

You would also like