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Hake in green garlic sauce

Hake in green garlic sauce

Hake in green garlic sauce

Recipe by CookingIsLifestyleCourse: Seafood Recipes, Spanish Kitchen


Prep time


Cooking time






  • Hake 4 pieces

  • Garlic 3 cloves

  • Chopped Parsley 3 Tbsp

  • Fresh bay leaf 1 piece

  • Extra virgin olive oil 4 tablespoons


  • 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.
  • 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.
  • 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.
  • 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.
  • Put the finished steaks on plates, sprinkle with green garlic sauce on top and serve immediately – best of all with young boiled potatoes.


  • 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.