Spanish Classic Hake in Green Sauce

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A beloved Spanish classic, tender hake fillets are gently braised in a vibrant parsley, garlic, and white wine sauce. This light, herbaceous dish comes together in just 30 minutes and is traditionally served with boiled potatoes to soak up every drop of the bright green sauce.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 1 gSugar
• 30 gProtein
• 320 mgSodium
• 580 mgPotassium
• 50 mgCalcium
• 1.2 mgIron
• 22 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the hake

• 4 hake fillets, skin off (about 6 oz / 170 g each)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour, for dusting
• 3 tablespoons extra-virgin olive oil

For the salsa verde

• 6 cloves garlic, finely minced
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• 1/2 cup dry white wine such as Sauvignon Blanc or Txakoli
• 1/2 cup fish stock or low-sodium clam juice
• 1 small bay leaf
• 1 tablespoon cold unsalted butter, optional

Directions

1. Pat the hake fillets dry with paper towels, season both sides with salt and pepper, and lightly dust with flour, shaking off any excess.
2. Heat the olive oil in a wide shallow pan over medium heat until shimmering, then sear the fillets for about 2 minutes per side until pale golden. Transfer to a plate and set aside.
3. Lower the heat to medium-low and add the minced garlic to the same pan. Cook gently for about 1 minute, stirring, until fragrant but not browned.
4. Stir in the chopped parsley, then pour in the white wine and fish stock. Add the bay leaf and a small pinch of salt, and simmer for 3 to 4 minutes to reduce slightly and meld the flavors.
5. Return the hake fillets to the pan in a single layer, spoon some sauce over each piece, cover, and cook gently for 6 to 8 minutes until the fish flakes easily with a fork and reaches an internal temperature of 140°F.
6. Remove the bay leaf and discard. Swirl in the cold butter if using for a glossy finish and taste the sauce, adjusting salt as needed.
7. Serve the hake immediately in shallow bowls with plenty of the bright green sauce spooned over the top, accompanied by boiled baby potatoes or crusty bread.

Cook’s Notes

• Do not let the garlic brown, as it will turn the sauce bitter; cook gently over low heat just until fragrant.
• For a traditional Basque touch, add a handful of small clams in the shell during the final 4 minutes of simmering and discard any that do not open.
• Use a wide pan so the fillets poach in a shallow pool of sauce rather than boil, keeping the fish tender and silky.
• Finish with a small squeeze of fresh lemon juice just before serving to brighten the parsley flavor.
• If hake is unavailable, substitute cod, pollock, or another firm white fish, though cooking times may vary by a minute or two.

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