Hake with Spinach and Blood Orange
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Recipe from a cookbook by Sarah Johnson, 'I Choose Fish! A Complete Guide to Selecting and Preparing Fish from a Third-Generation Fisherman.'
Ingredients
- Fillet of small-eyed hake - 10.6 oz
- Frozen spinach discs - 7.1 oz
- Oranges - 1 piece
- Garlic - 1 clove
- Toasted Sesame - 1 teaspoon
- Butter - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Finely chop the garlic and sauté it in butter in a pan until golden brown.
Step 2
Add the frozen spinach to the garlic, season with salt and pepper, add a little water, cover with a lid, and simmer until cooked.
Step 3
Add sesame seeds to the cooked spinach and mix well.
Step 4
Zest half of the orange. Cut the fruit in half and squeeze the juice from one half.
Step 5
Slice the other half of the orange into rounds, removing the white part of the peel with a knife.
Step 6
Season the hake fillet with salt, rub with zest, and drizzle with orange juice.
Step 7
Bake the fish in the oven on parchment paper at 356°F for 10–15 minutes.
Step 8
Serve the hake fillet on a bed of spinach, garnished with slices of blood orange.
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