Catalonia 22: BAKED HAKE FILLET WITH GARLIC AND ROSEMARY VINAIGRETTE 🌞

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BAKED HAKE FILLET WITH GARLIC AND ROSEMARY VINAIGRETTE

Ingredients (for 4 people)

1 hake (2 kg) (4.4lbs)
2 potatoes
2 onions
2 dl white wine
½ L (1/2 qt.) olive oil
1 garlic head
fresh rosemary
a splash of red wine vinegar
salt

Preparation

1. Begin by lightly frying onion. Peel and julienne. Toss in a pan on low
heat with a splash of olive oil. Cook in its own juice while covered.

2. In the meantime, prepare some garlic vinaigrette dressing. Peel
garlic, reserve half the cloves and laminate the rest. Sweat slowly in
olive oil. When it starts to brown, remove from heat and add the green
rosemary leaves, separating from the sprig. When cold, add a dash of
vinegar.

3. Peel potatoes and cut into ½ cm slices. Place on a platter covered with
olive oil and a couple of whole garlic cloves. Bake for half an hour.

4. Clean hake. Scale and gut. Also remove the black membrane from the
belly.

5. Cut into slices about 5-cm-thick.

6. On a baking tray, arrange potatoes. Place onion and hake on top.

7. Season with salt and add a dash of white wine and a splash of oil.

8. Cook at 180ºC/356ºF for about 15 minutes. Halfway through the cooking process, wet with its own juice.

9. Serve hake fillets with a couple of tablespoons of the cooking juice.

10. Heat garlic and rosemary vinaigrette and pour a couple of
tablespoons over each piece of hake.

Comments

Baking fish is one of the easiest ways to cook it, and doesn’t involve too
much handling or seasoning. Along with a good olive oil, a good quality
fresh fish is the main element of a simple and delicious dish. It can be
prepared with a great variety of fish: black scorpionfish, gilthead bream,
common pandora, white seabream, European seabass, seabass, grouper,
etc. This is my father’s favourite dish.

From "Roots Catalan" by Joan Roca


Yummm baked fish!