Hake in Green Sauce
Updated October 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 thick steaks of hake, haddock or tilefish
Juice of 1 lemon
2 to 3 tablespoons olive oil
4 cloves garlic
3 medium potatoes, thinly sliced
1 tablespoon flour
1 bay leaf
4 tablespoons parsley, chopped
Nutritional analysis per serving (4 servings)
33 grams carbs; 65 milligrams cholesterol; 340 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 94 milligrams sodium; 31 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash steaks and pat dry, then squeeze the lemon juice over them.
- Step 2
In an earthenware casserole heat two or three tablespoons of olive oil. Brown the cloves of garlic in the oil, then remove them and keep them ready in a mortar.
- Step 3
Fry the potato slices for two to three minutes, then remove the casserole from the heat while you add the flour with about half a cup of water and the bay leaf. Continue cooking for a few minutes until the potato is soft. At this point, season the steaks with salt and put them in, too, followed by the garlic and parsley which you have pounded together in the mortar with a few drops of water.
- Step 4
Resume cooking, shaking the casserole over the heat occasionally. The dish will be ready in 20 to 30 minutes and is served in the casserole. The sauce will be light green and may be garnished with a sprinkling of fresh parsley at the last minute.
Private Notes
Comments
A kind of sketchy recipe, but the outcome was delicious. I mixed the water and flour together before putting it in the pan. Decided to cover the casserole for the last cooking period to help the fish cook. Very tasty.