👨‍🍳 Instructions

1. 1

   Pat the hake fillets dry with paper towels and season generously with salt and pepper.

   💡 Tip: Drying the fish ensures a better sear.
2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.

   ⏱️ 1-2 minutes
3. 3

   Add the chopped parsley to the skillet and stir for about 30 seconds until it wilts slightly.

   ⏱️ 30 seconds
4. 4

   Pour in the white wine and fish broth (or water). Bring to a simmer and let it cook for 2-3 minutes to allow the alcohol to evaporate and the flavors to meld.

   ⏱️ 2-3 minutes
5. 5

   Nestle the seasoned hake fillets into the sauce in the skillet. Spoon some of the green sauce over the fish. Cover the skillet and cook for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

   ⏱️ 8-12 minutes

   💡 Tip: Avoid overcrowding the pan; cook in batches if necessary.
6. 6

   Stir in the remaining 2 tablespoons of olive oil and the lemon juice. If using, add the cooked peas and stir gently to combine. Taste and adjust seasoning with salt and pepper.

   💡 Tip: Adding olive oil at the end gives the sauce a richer sheen.
7. 7

   Serve the hake immediately, spooning generous amounts of the salsa verde over each fillet. This dish is excellent served with boiled potatoes or rice.