Spanish Hake in Salsa Verde | Aromatic & Tender

Finely chop the onion and garlic cloves. Wash the flat-leaf parsley, shake dry and also finely chop. Pat the fish fillet dry, season with a pinch of salt and pepper, and lightly dredge in a little flour.

Heat the olive oil in a wide pan over medium heat. Sauté the chopped onion and garlic for about 2–3 minutes until translucent, without letting them take on color.

Stir in the remaining tablespoon of flour and cook briefly. Deglaze with the white wine and reduce by half. Then stir in the vegetable broth and chopped parsley to create a delicate green sauce (Salsa Verde).