Healthy Hake in White Wine Sauce
Ingredients
2 Hake fillets or 4 depending on serving size
3 Garlic clove
100 ml White wine or about 1/3 cup
200 ml Stock or about 3/4 cup
3 tbsp Parsley
0.5 Lemon
2 tbsp Double cream
2 tbsp Olive oil
Salt
Black Pepper
Instructions
- Sauté Aromatics: Heat the olive oil in a wide, non-stick frying pan or shallow casserole dish over medium heat. Add the sliced garlic and cook gently for about 1 minute until fragrant. Do not let it burn.
- Deglaze with Wine: Pour in the white wine. Let it bubble vigorously and reduce by about half (this only takes 1-2 minutes). This step cooks off the alcohol and concentrates the wine flavour.
- Add Liquid and Herbs: Pour in the stock (or water) and stir in about half of the chopped parsley. Season the liquid lightly with salt and pepper.
- Poach the Hake: Gently nestle the hake fillets into the simmering sauce. The liquid should come up about halfway to two-thirds of the side of the fish—it should not cover it completely.
- Cover and Cook: Cover the pan with a lid (or foil) and reduce the heat to low. Let the fish gently poach/steam for 5-8 minutes, depending on the thickness, until the fish is opaque and flakes easily. Add a couple spoons of double cream for a bit of extra indulgence. 😋
- Serve: Carefully lift the hake fillets onto plates. Spoon the white wine and garlic sauce generously over the top of the fish.
- Garnish: Sprinkle with the remaining fresh parsley and serve immediately with a wedge of lemon for squeezing.
Notes
Serve with quinoa.
Throw in your flavor