Merluza en Salsa Verde
A delicate dish featuring hake (merluza) cooked in a vibrant green sauce made with parsley, garlic, and white wine. It's a popular seafood preparation along Chile's extensive coastline.
🧂 Ingredients
- 4 each Hake fillets(about 180g each, skin on or off)
- 4 tbsp Olive oil
- 6 cloves Garlic(thinly sliced)
- 1 large bunch Fresh parsley(finely chopped)
- 1/2 cup Dry white wine
- 1/2 cup Fish broth or water
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
- 1/2 cup Optional: Cooked peas
👨🍳 Instructions
- 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
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
Add the chopped parsley to the skillet and stir for about 30 seconds until it wilts slightly.
⏱️ 30 seconds - 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
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
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
Serve the hake immediately, spooning generous amounts of the salsa verde over each fillet. This dish is excellent served with boiled potatoes or rice.
💡 Pro Tips
- ✓Use fresh, good-quality hake for the best results.
- ✓Don't overcook the fish; it should be moist and tender.
- ✓The salsa verde can be made ahead of time and reheated gently.
🔄 Variations
- Add a pinch of red pepper flakes to the garlic for a touch of heat.
- Include a tablespoon of capers in the sauce for a briny flavor.
- Serve with a side of Chilean sea bass if hake is unavailable.