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    • Hake with Parsley and Garlic Sauce

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    Hake with Parsley and Garlic Sauce is a delicious, easy-to-make seafood dish. This recipe combines hake's mild, delicate flavor with a flavorful parsley and garlic sauce. The combination of flavours is sure to please any palate. This dish is also a great source of protein and other essential vitamins and minerals. Serve this dish with a side of steamed vegetables or a simple salad for a complete meal.     
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    Ingredients

    • 2 lbs hake fillets
    • 3 cloves garlic, minced
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1/2 cup white wine
    • 1/4 cup fresh parsley, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon paprika
    • 1/4 cup freshly grated Parmesan cheese

    Method

    • Step-by-Step Method for Hake with Parsley and Garlic Sauce
    • Preheat oven to 180°C (350°F)
    • Pat dry hake fillets with paper towel and season both sides with salt and black pepper
    • Finely mince the garlic cloves
    • Chop the fresh parsley and set aside
    • In a small bowl, grate the Parmesan cheese and reserve for later
    • In a separate bowl, mix dried thyme, oregano, and paprika
    • In a wide, shallow dish, lightly coat hake fillets with flour on all sides; shake off excess flour
    • Heat half of the butter (⅛ cup) in a large non-stick skillet over medium heat until foaming
    • Add hake fillets to the skillet in a single layer; sear 2–3 minutes per side until lightly golden (do not fully cook), then remove fillets and set aside on a plate
    • Add the remaining butter to the skillet and reduce heat to low
    • Add minced garlic to melted butter; sauté gently for 1 minute until fragrant, without browning
    • Sprinkle remaining flour into skillet and stir continuously to form a roux, cooking 1–2 minutes until pale golden
    • Gradually pour in chicken broth while whisking to avoid lumps; then add white wine, continuing to whisk until smooth
    • Add the pre-mixed dried thyme, oregano, and paprika; stir to incorporate
    • Increase heat to medium and simmer sauce 2–3 minutes until slightly thickened
    • Stir in ⅔ of the chopped parsley and half the Parmesan cheese into the sauce; adjust seasoning with additional salt and pepper if needed
    • Return hake fillets to the skillet, nestling into the sauce and spooning a little sauce over each fillet
    • Cover skillet or transfer contents to an oven-safe dish, then bake in the preheated oven for 8–10 minutes or until hake flakes easily with a fork
    • Remove from oven and let rest 2 minutes
    • Plate each hake fillet with generous ladles of parsley-garlic sauce, scatter remaining parsley and Parmesan over top
    • For presentation, serve with a lemon wedge, a drizzle of olive oil, and optional crusty bread or steamed vegetables on the side