Pan grilled hake has to be Spain´s most popular fish dish. Throughout the entire Iberian peninsula, you will find this classic and moist fish served at just about every restaurant.
It´s usually served as a second plate on a ¨menu del dia¨ for la comida (lunch) or as a main course for dinner. Cooking ¨A la plancha¨ known as pan grilled in english, is one of Spain´s gifts to the cooking world. It means to cook on a hot surface with no oil, bringing out the best possible flavor of the fish.
This method of cooking is very healthy and works on just about any type of meat or fish, providing you are using a non-stick frying pan. Watch our video below on how to easily make pan grilled hake. If you can´t find hake in your area, you can substitute for tilapia or halibut. Salud!
Watch the Video Below on How to Make Pan Grilled Hake – Merluza a la Plancha
Pan Grilled Hake - Merluza a la Plancha
- 2 Fillets of Merluza (Hake)
- 1 Tablespoon Extra Virgin Spanish Olive Oil
- 1 Clove of Garlic Minced
- Fresh Parsley
- Sea Salt
Using a medium sized non-stick frying pan turn on your burner to a medium heat
Season the hake fillets with some extra virgin olive oil and sea salt and rub into the fish
Once your pan gets very hot add the hake to the pan
Using a mortar and pestle add the minced garlic and pound it into a paste
Add a generous pinch of fresh parsley and pound with the garlic
Next add about 2 tsp extra virgin olive oil and sea salt into the mortar and mix all together
After about 3 1/2 minutes turn your hake to cook the uncooked side
After about another 3 /2 minutes turn your burner off and plate your hake
Spoon in some of the sauce we made on top of each fillet
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