
Steamed hake with parsley and garlic

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Hake, also known as whiting, is such a lovely fish, but it isn't used as much as it should be. You can do this dish either with fillets or, if the hake is quits small, ask your fishmonger to cut steaks across the fish and serve it on the bone. You really need a mandoline for this, so you can slice the fennel very, very fine. As the hot scobeccio is put on top of the fennel, it cooks sonic of the slices slightly, softening them. It is this contrast with the lovely crunch and freshness of the rest of the fennel that makes it come alive and sing out above the other flavors.
ingredients
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serves: 4
4 hake fillets or steaks (each about 7 ounces)
2 lemons
4 tablespoons extra virgin olive oil
2 small fennel bulbs
salt and pepper
For the scabeccio:
8 tablespoons extra virgin olive oil
2 cloves garlic (thinly sliced)
handful of parsley ( leaves )
8 tablespoons white wine vinegar
pinch of sugar
Servings Per Recipe: 4
Amount per Serving
Calories: 598
- Total Fat: 42.3 g
- Saturated Fat: 5.9 g
- Trans Fat: 0 g
- Cholesterol: 85.5 mg
- Sodium: 178.7 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 4.9 g
- Sugars: 1.3 g
- Protein: 37.7 g
preparation

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