Main Course

Merluza en Salsa Verde

Name: Merluza en Salsa Verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 600 g hake fillet skin on or off, cut into 4 portions; 30 ml olive oil; 3 clove garlic thinly sliced; 1 tbsp all-purpose flour; 120 ml dry white wine; 240 ml fish stock; 0.5 cup fresh parsley finely chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This classic Spanish dish features flaky hake fillets gently simmered in a vibrant green sauce made with parsley, garlic, and white wine. It's a flavorful and light main course, perfect for a weeknight meal or a special occasion.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 232 kcal

Allergen information: may contain celery, fish, gluten, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 ghake fillet, skin on or off, cut into 4 portions
30 mlolive oil
3 clovegarlic, thinly sliced
1 tbspall-purpose flour
120 mldry white wine
240 mlfish stock
0.5 cupfresh parsley, finely chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large skillet · measuring cups · measuring spoons · cutting board · knife

The method

Step by step

1
Pat the hake fillets dry with paper towels and season generously with salt and pepper on both sides.
About 2 min
Cook’s note: Drying the fish helps it sear better and prevents sticking.
2
Heat the olive oil in a large, shallow pan or skillet over medium heat.
About 1 min
3
Add the sliced garlic to the pan and sauté for about 1 minute until fragrant but not browned.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can become bitter.
4
Stir in the all-purpose flour and cook for 30 seconds, stirring constantly, to create a roux.
About 1 min
Cook’s note: This helps thicken the sauce slightly.
5
Pour in the dry white wine and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until the alcohol smell dissipates.
About 2 min
6
Add the fish stock and bring the sauce to a gentle simmer, stirring occasionally.
About 3 min
7
Carefully place the seasoned hake fillets into the simmering sauce.
About 1 min
Cook’s note: Ensure the fish is mostly submerged in the sauce.
8
Cover the pan and gently simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
About 10 min
Cook’s note: Cooking time will vary depending on the thickness of your fillets. Avoid overcooking to keep the fish moist.
9
Remove the pan from the heat and stir in the fresh parsley.
About 1 min
Cook’s note: Adding parsley at the end preserves its fresh flavor and vibrant color.
10
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
About 1 min
11
Serve immediately, spooning plenty of the green sauce over each portion of hake.
Cook’s note: This dish pairs wonderfully with boiled potatoes or crusty bread to soak up the sauce.

Per serving

Nutrition

30%Score

Calories: 231.9kcal
Protein: 24.6g
Carbs: 3.7g
Fat: 11.1g
Fibre: 0.3g
Sugar: 0.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover Merluza en Salsa Verde in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water or fish stock if the sauce is too thick.