Hake with Green Sauce

Serves 2

• 2  6-8 oz. hake fillets, from the thick end, skin removed
• 3 T olive oil
• 1 clove garlic finely chopped
• Seasoned flour for dredging fish
• 2 t flour for sauce
• 1/4 cup fish stock (available at Monahan’s)
• 2 T white wine
• 2 T finely chopped Italian parsley

Dust fillets in seasoned flour, salt and pepper. Heat iron skillet or heavy pan over med high heat. When pan is hot add 2 T olive oil. When oil is hot, add fillets (the side where the skin was should be up). Fry for 3-4 min until nicely browned, then flip and transfer to a plate (tent with wax paper to keep warm).

Add 1 T olive oil to the same pan and stir in the garlic until it starts to turn color, just for a minute, careful not to burn or the sweetness will become bitter. Quickly sprinkle the flour over and mix it in. Add stock, wine, parsley and a touch of salt. Lower heat to medium and stir, to reduce and thicken (3-5 min.).

Carefully return hake to the pan (browned side up). Simmer; occasionally stir sauce, until fish is barely opaque in the center. Transfer fish to plates and give the sauce one good last stir, and then sauce each portion.