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+ servings

Spanish Hake in Green Sauce - Merluza en Salsa Verde Recipe

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. 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

  3. 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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