Hake in White Wine (Merluza a La Vasca)
photo by AcadiaTwo
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons all-purpose flour
- 4 hake fillets (about 5 oz each)
- 4 tablespoons extra virgin olive oil
- 1⁄2 cup dry white wine (white Rioja suggested)
- 2 large garlic cloves, finely chopped
- 6 scallions, finely sliced
- 2 tablespoons fresh parsley, finely chopped
- salt
- pepper
directions
- Preheat oven to 450 degrees.
- Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
- Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
- Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
- Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
- Turn the fish over and season with salt and pepper (to taste).
- Pour in the wine and add the garlic, scallions, and parsely.
- Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.
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Reviews
-
I used skinless flounder, so skipped the frying part, placed in a single layer in a large baking dish, used vermouth instead of white wine - this adds additional herbal notes and works very well with a dish like this. Mine did not brown by the time the fish was done, and had I realized how much liquid was left, I would have made a little sauce to nap the fish with - now the juices are strained and frozen for a future fishy soup. This went nicely with rice and mixed veggies.
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WoW! Delicious recipe for fish! I actually used a Basa fillet with no skin so I of course skipped the part dealing with the skin. I used a non-stick skillet with a metal handle so I could place the thing in the oven as directed. The fish was super moist and the combination of flavors are delightful. Made for Potluck Tag 2009.
Tweaks
-
I used skinless flounder, so skipped the frying part, placed in a single layer in a large baking dish, used vermouth instead of white wine - this adds additional herbal notes and works very well with a dish like this. Mine did not brown by the time the fish was done, and had I realized how much liquid was left, I would have made a little sauce to nap the fish with - now the juices are strained and frozen for a future fishy soup. This went nicely with rice and mixed veggies.
RECIPE SUBMITTED BY
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