Hake in Green Garlic Sauce
Main Dishes • Thai
Description
The oil temperature in the skillet should be such that the garlic and parsley fry for a long time without burning, but without stewing either. My stove has 10 settings, and I carry out this recipe entirely on setting 5. The hake turns out incredibly tender, unlike what I remember from the Soviet era.
Ingredients
- Hake 4 pieces
- Garlic 3 cloves
- Chopped Sage Leaves 3 spoons
- Fresh Bay Leaf 1 piece
- Olive Oil 4 spoons
Step-by-Step Guide
Step 1
Peel the garlic cloves and finely chop them. Finely chop the leaves of parsley — you should have three full tablespoons of herbs from half of a not too large bunch.
Step 2
Heat four tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, and after a couple of minutes, add all the parsley.
Step 3
Pat the hake steaks dry with paper towels, lightly season with salt, and place them in the skillet so that they do not touch each other. Add a bay leaf to the skillet.
Step 4
Sear the fish for ten to twelve minutes, then carefully flip it using a flat, thin spatula while holding the fish with your hands, and cook the other side for the same amount of time.
Step 5
Place the cooked steaks on plates, drizzle with the green garlic sauce, and serve immediately — preferably alongside young boiled potatoes.
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