This recipe for hake in a savory green sauce is an absolute gem because it brings restaurant-quality flavors straight into my kitchen without the hefty price tag. The combination of succulent hake fillets, aromatic garlic, and a zesty lemon finish makes my taste buds dance with excitement, and let’s be honest, the option to throw in some clams just makes it all the more irresistible.
I enjoy making tasty plates, and my Spanish Hake in Green Sauce, or Merluza en Salsa Verde, is top on my list. The dish brings together tender fillets of hake that are well-seasoned with salt and freshly ground black pepper.
The fish is sautéed in extra virgin olive oil with lots of garlic and onion. The delicate taste of the fish is enhanced by a splash of dry white wine, a healthy handful of chopped fresh parsley, and a subtle touch of lemon juice.
You can also enrich this dish with clams and a comforting fish stock. It’s a simple yet sophisticated plate filled with high-quality protein and the light but savory deliciousness that is hake.
Ingredients
Hake Fillets: Low-fat, lean protein, with a light taste.
Extra Virgin Olive Oil.
(EVOO) is made from the first pressing of high-quality olives.
As such, it retains all the vital nutrients and good stuff found in olives, such as:
Heart-healthy mono unsaturated fats—EVOO is more than 75% oleic acid, a fat that lowers total cholesterol and seems to raise HDL (the good cholesterol) without affecting LDL (the bad one).
Rich levels of antioxidants—EVOO is loaded with vitamin E and other powerful antioxidants (e.
g.
, polyphenols) that protect cells from damage.
Very low levels of harmful substances—EVOO has almost no trans fats and little if any saturated fat.
Garlic: Has bold aroma and flavor.
Is antimicrobial.
Adding a dry white wine to a sauce infuses it with acidity and depth; it is a flavor-building block that makes a sauce taste well-rounded and rich.
Parsley: An herb that is very high in several nutrients, including vitamins K and C, and adds a nice fresh, herbaceous character Fresh Basil: An herb that is high in several nutrients, including vitamins A and K, and adds an entirely different yet equally fresh note.
Clams: Sweet and briny, these provide lean protein and are high in iron and omega-3s.
Lemon Juice: Illuminates the structure, affords a refreshing citrus brightness.
Ingredient Quantities
- 4 hake fillets (about 6 oz each), skinless
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 onion, finely chopped
- 1/2 cup dry white wine
- 1 cup fish or vegetable stock
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon flour (optional for thickening)
- 12 clams, scrubbed and cleaned (optional)
- 2 tablespoons lemon juice
- 1 bay leaf
Instructions
1. Dry the hake fillets with paper towels and season with salt and freshly ground black pepper on both sides.
2. In a large, shallow pan, heat the extra virgin olive oil over medium heat.
3. Place the garlic, sliced thinly, and the onion, chopped finely, in the pan. Cook them until the onion becomes translucent and the garlic gives off its lovely aroma—about 3 to 4 minutes.
4. If you are going to use it, sprinkle the flour over the onion and garlic mixture and stir well to mix, making a slight roux to thicken the sauce.
5. Add the dry white wine and allow it to simmer for several minutes to reduce slightly.
6. Incorporate the fish or vegetable stock and the bay leaf into the pan, mixing thoroughly to meld the flavors.
7. Carefully add the hake fillets to the pan, making sure they’re well-coated in sauce. Cover and allow to simmer over low heat for about 8-10 minutes, or until the fillets are cooked through and can be flaked apart easily with a fork.
8. If clams are used, place them in the pan during the last 3 to 4 minutes of cooking and cover the pan, letting the clams open.
9. Add the fresh parsley and lemon juice, and then taste the sauce to see if it needs more salt and pepper.
10. Remove the bay leaf before serving, and savor the hake with its delicious green sauce, which can be garnished with a sprightly addition of fresh parsley.
Equipment Needed
1. Paper towels
2. Large, shallow pan with lid
3. Cutting board
4. Knife
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Fork (for flaking fish)
8. Small bowl (for mixing flour, if used)
FAQ
- Q: Can I use frozen hake fillets?A: Yes, you can use fillets of frozen hake. Just make sure that they are completely thawed and dried off before cooking.
- Q: Is it necessary to use clams in the recipe?A: No, clams are optional. They add a nice flavor, but the dish is delicious without them, too.
- Q: Can I substitute the white wine with something else?A: You can replace the white wine with fish or vegetable stock, or with non-alcoholic wine, but the flavor may be altered somewhat.
- Q: How can I thicken the sauce?A: You can use the optional tablespoon of flour to thicken the sauce. Add it to the onion before deglazing with wine.
- Q: How do I avoid overcooking the hake?A: Watch the fish closely; it cooks fast. When the fillets turn opaque and easily flake with a fork, they’re done.
- Q: What can I serve with the hake in green sauce?This dish goes nicely with crusty bread, rice, or a simple green salad to accent the flavors.
Substitutions and Variations
You can use cod fillets or haddock fillets in place of hake fillets.
Substituting dry white wine in a recipe: Use chicken broth and 1 tablespoon white wine vinegar.
Fish or vegetable stock: Substitute with chicken broth if you want a different flavor.
Use fresh cilantro or chives to impart an entirely different flavor and note from the herbaceous realm.
If you don’t want to use clams, you can substitute mussels or leave them entirely out. Clams.
Pro Tips
1. Pre-season the Fish: For deeper flavor, season the hake fillets with salt and pepper about 15 minutes before cooking. This allows the seasoning to penetrate the fish better.
2. High-quality Ingredients: Use a good-quality dry white wine and fresh fish or vegetable stock for the sauce. This will enhance the depth of flavor and ensure a rich, delicious sauce.
3. Garlic Technique: To prevent the garlic from burning, you can add it to the pan a minute after the onion, rather than at the same time. This will ensure it releases its aroma without getting too dark and bitter.
4. Timing the Clams: If you’re using clams, ensure you scrub and soak them beforehand to remove any sand. Only add them to the pan once the fish is nearly cooked, as overcooking can make them rubbery.
5. Accompaniments: Serve the dish with crusty bread to soak up the flavorful sauce, or pair it with steamed vegetables or a light salad for a balanced meal.
Spanish Hake In Green Sauce Merluza En Salsa Verde Recipe
My favorite Spanish Hake In Green Sauce Merluza En Salsa Verde Recipe
Equipment Needed:
1. Paper towels
2. Large, shallow pan with lid
3. Cutting board
4. Knife
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Fork (for flaking fish)
8. Small bowl (for mixing flour, if used)
Ingredients:
- 4 hake fillets (about 6 oz each), skinless
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 onion, finely chopped
- 1/2 cup dry white wine
- 1 cup fish or vegetable stock
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon flour (optional for thickening)
- 12 clams, scrubbed and cleaned (optional)
- 2 tablespoons lemon juice
- 1 bay leaf
Instructions:
1. Dry the hake fillets with paper towels and season with salt and freshly ground black pepper on both sides.
2. In a large, shallow pan, heat the extra virgin olive oil over medium heat.
3. Place the garlic, sliced thinly, and the onion, chopped finely, in the pan. Cook them until the onion becomes translucent and the garlic gives off its lovely aroma—about 3 to 4 minutes.
4. If you are going to use it, sprinkle the flour over the onion and garlic mixture and stir well to mix, making a slight roux to thicken the sauce.
5. Add the dry white wine and allow it to simmer for several minutes to reduce slightly.
6. Incorporate the fish or vegetable stock and the bay leaf into the pan, mixing thoroughly to meld the flavors.
7. Carefully add the hake fillets to the pan, making sure they’re well-coated in sauce. Cover and allow to simmer over low heat for about 8-10 minutes, or until the fillets are cooked through and can be flaked apart easily with a fork.
8. If clams are used, place them in the pan during the last 3 to 4 minutes of cooking and cover the pan, letting the clams open.
9. Add the fresh parsley and lemon juice, and then taste the sauce to see if it needs more salt and pepper.
10. Remove the bay leaf before serving, and savor the hake with its delicious green sauce, which can be garnished with a sprightly addition of fresh parsley.
