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Main Dish

Merluza en Salsa Verde: Basque Hake in Green Sauce

Original name: Merluza en Salsa Verde

Close-up of a shallow white bowl filled with merluza en salsa verde, two thick hake fillets coated in bright green parsley sauce, garnished with clams, a drizzle of olive oil, and fresh parsley, on a rustic wooden table.
Prep
10 mins
Cook
15 mins
Servings
4
SpanishEasyDinnerPescatarianGluten FreeDairy FreeHigh Protein

About this dish

Merluza en salsa verde is a classic Basque dish where hake gently poaches in a vibrant green sauce made from olive oil, garlic, parsley, and a splash of white wine. The result is a simple, elegant dinner that comes together in under 30 minutes and is best served with crusty bread to soak up every drop.

Ingredients

UK and US measurements are both included for every recipe.

Hake Fillets

protein

4 x 150 g

Imperial measurement: 4 x 5.5 oz

Extra-Virgin Olive Oil

fat

80 ml

Imperial measurement: 1/3 cup

Garlic

vegetable

4 cloves

Parsley

herb

30 g

Imperial measurement: 1 cup packed

White Wine

liquid

100 ml

Imperial measurement: 1/2 cup

Fish Stock or Water

liquid

150 ml

Imperial measurement: 2/3 cup

Clams

protein

200 g

Imperial measurement: 7 oz

Flour

grain

2 tbsp

Sea Salt

seasoning

1 tsp

Black Pepper

spice

1/4 tsp

Method

1

Prepare the fish

PT5M

Pat the hake fillets dry with paper towels and season both sides with salt and pepper. If using, lightly dust the fillets with flour, shaking off any excess.

2

Sauté the garlic

PT2M

In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and cook gently until fragrant and just beginning to turn golden, about 2 minutes. Be careful not to burn the garlic.

3

Build the sauce

PT2M

Stir in the chopped parsley, then pour in the white wine and fish stock. Bring to a gentle simmer and cook for 2 minutes to let the flavors meld.

4

Poach the hake

PT8M

Gently slide the hake fillets into the simmering sauce. If using clams, scatter them around the fish. Cover and cook over low heat until the fish is opaque and flakes easily with a fork, about 6–8 minutes. Shake the pan occasionally to prevent sticking.

5

Finish and serve

PT2M

Taste the sauce and adjust seasoning. If the sauce is too thin, remove the fish and reduce slightly over high heat. Serve immediately, spooning the green sauce and clams over the fish.

Equipment

  • [object Object]

Nutrition facts

360 kcal
Calories
35 g
Protein
6 g
Carbohydrates
18 g
Fat
1 g
Fiber
620 mg
Sodium

Tips

  • Use the freshest hake you can find, frozen and thawed hake also works well but must be thoroughly dried before cooking.
  • Do not let the garlic brown too much, or it will turn bitter and ruin the delicate green sauce.
  • Shake the pan rather than stirring to keep the fish intact and prevent it from breaking apart.
  • Serve with crusty bread or boiled potatoes to soak up the delicious sauce.

Serving suggestions

  • Steamed or boiled potatoes, Crusty bread, Simple green salad.
  • Light-bodied white wine, such as Albariño or Txakoli.

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Lucia Serrano

Recipe by

Lucia Serrano

Specialises in Spanish cuisine

Lucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.

Describe yourself in three words: Traditional, proud, argumentative.