This Spanish Hake in Green Sauce – Merluza en Salsa Verde Recipe is truly a timeless dish. It´s extremely popular in Spain, you will find it at just about every restaurant in the Iberian peninsula. Loaded with flavors, easy to make at home and done in about 20 minutes.
For this recipe I used Hake, known as merluza in Spain. If you can´t find hake in your area, no big deal. You can substitute it for any mild white fleshed fish, such as: Cod, halibut, etc.. Just make sure the fish is as fresh as possible, as it makes all the difference in this dish.
There are a couple of secrets to making this dish. The first one, make sure to not over-cook your fish, nothing worst than over-cooked fish. My fillets where 1/2 inch thick, so I cooked them for 3 minutes per side for perfection. The second thing is the ingredients. This recipe uses minimal ingredients, make sure you buy the freshest ingredients possible.
Beside the fish, the star of this dish is the extra virgin olive oil. For this recipe I used CP Farms Arbequina Extra Virgin Olive Oil. This California based olive oil is an absolute stunner. It has a beautiful aroma and the flavors are well balanced and super delicious. In order for me to recommend an olive oil outside of Spain it has to be amazing, well, this one is beyond amazing!!!
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on how to make this Spanish Hake in Green Sauce – Merluza en Salsa Verde Recipe
Spanish Hake in Green Sauce - Merluza en Salsa Verde Recipe
Ingredients
- 3 hake fillets
- 2 tbsp CP Farms arbequina extra virgin olive oil
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1 tsp corn starch
- 1/4 cup white wine
- 1/4 cup fish broth
- 1 lemon
- pinch sea salt
- pinch black pepper
Instructions
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Finely mince 2 cloves of garlic, finely chop a generous handful of fresh parsley, reserve a 1/4 cup of white wine and a 1/4 cup of a good quality fish broth, for the final ingredient grab a 15 ounce (400g) fillet of hake, cut it into 2 or 3 evenly sized portions and season them with sea salt & freshly cracked black pepper
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Heat a nonstick fry pan with a medium heat and add 2 tbsp of CP Farms Arbequina extra virgin olive oil, after 2 minutes add the hake fillets season side down into the pan, after 3 minutes flip the fillets (the thickness of mine where 1/2 inch), after a total cooking time of 6 minutes remove the hake fillets from the pan and transfer to a dish
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Using the same pan with the same heat add the minced garlic, mix around with the oil, making sure to scrape up anything left over from the hake, 30 seconds later add about a 1/4 cup of freshly chopped parsley and 1 tsp of cornstarch, mix it all together until well combined and then add a 1/4 cup of white wine, again continue to mix until it thickens, then add a 1/4 cup of fish broth and continue to mix, after 2 minutes add the hake fillets back into the pan, making sure to flip them so they are covered in the green sauce, after 1 minute remove the pan from the heat, serve directly from the pan or in a dish, garnish with lemon slices and fresh parsley, enjoy!
Recipe Notes
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Isnardo Deternoz
27 . Jan . 2024I will try it, even that is not meniur. I will cook it with butter instead of oliva oil and Eneldo instead of lime. I believe that it helped me.
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