Hake Recipe with Clams and White Wine

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Mince the garlic, dice half the onion, slice a lemon thinly and chop about 1/4 cup of parsley.
2. Season both hake fillets with salt and pepper on each side.
3. Heat a non-stick pan over medium-high heat and add 2 tablespoons of olive oil. When hot, add the garlic and onion and cook 2 minutes.
4. Add the hake fillets skin side up. Cook 3 minutes, then flip and cook the other side.
5. Pour in the wine, add the lemon slices, the clams and half the parsley. Shake the pan and cook 3 minutes. Remove the fillets and place one on each plate.
6. Cook the clams 2 to 3 minutes more, until all have opened. Divide the clams among the plates, put a cooked lemon slice on each fillet and spoon the remaining pan sauce over the top.
7. Sprinkle with the remaining parsley and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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