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Spanish Hake in Salsa Verde | Aromatic & Juicy
(0)
25 min
Quick
Gurkerl Küche
Traditionelle Merluza en Salsa Verde auf spanische Art: Zartes weißes Fischfilet in einer feinen Knoblauch-Petersilien-Weißweinsauce mit süßen Erbsen. Ein herrlich aromatischer Sommerklassiker.
Ingredients
Preparation method
Preparation
Rinse the cod fillets under cold water, pat them thoroughly dry with paper towels, and season on both sides with 1 tsp fine salt and 1 pinch ground black pepper.
Peel and finely chop the garlic cloves. Wash the fresh flat-leaf parsley, shake dry, and also chop finely.
Cooking in the Pan
Heat 3 tbsp extra virgin olive oil in a wide pan over medium heat. Add the chopped garlic and sauté gently until fragrant (do not let it brown).
Chef's tip
Serving tip: Spanish fish in salsa verde tastes best with fresh baguette or fluffy parsley potatoes to soak up the sauce.
Cooking tip: Make sure the garlic does not brown so that the sauce retains a delicate, fresh flavor.
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