Hake in green garlic sauce

• Hake 4 pieces
• Garlic 3 cloves
• Chopped Parsley 3 Tbsp
• Fresh bay leaf 1 piece
• Extra virgin olive oil 4 tablespoons

1. Peel and chop the garlic cloves. Chop the parsley leaves thoroughly – three half tablespoons of greens should come out of the half of a not too large bunch.
2. Heat four tablespoons of olive oil in a frying pan over medium heat. Once the oil has warmed up, add garlic, and after a couple of minutes, add all the parsley.
3. Dry the steaks from the hake with paper towels, lightly salt and place in a frying pan so that they do not touch each other. Add bay leaf to pan.
4. Fry the fish for ten to twelve minutes, then gently turn it over with a flat and thin spatula, holding the fish with your hands, and fry the same amount on the other side.
5. Put the finished steaks on plates, sprinkle with green garlic sauce on top and serve immediately – best of all with young boiled potatoes.

Recipe Tip:

The temperature of the oil in the pan should be such that garlic and parsley will roast for a very long time, not burning, but not yet stewed. My plate has 10 divisions, this recipe I completely spend on 5 divisions. Hake turns out the gentlest, not like I remember him in Soviet times.