Hake in Green Sauce

1. 1

   Wash steaks and pat dry, then squeeze the lemon juice over them.

2. 2

   In an earthenware casserole heat two or three tablespoons of olive oil.

3. 3

   Brown the cloves of garlic in the oil, then remove them and keep them ready in a mortar.

4. 4

   Fry the potato slices for two to three minutes, then remove the casserole from the heat while you add the flour with about half a cup of water and the bay leaf.

5. 5

   Continue cooking for a few minutes until the potato is soft.

6. 6

   At this point, season the steaks with salt and put them in, too, followed by the garlic and parsley which you have pounded together in the mortar with a few drops of water.

7. 7

   Resume cooking, shaking the casserole over the heat occasionally.

8. 8

   The dish will be ready in 20 to 30 minutes and is served in the casserole.

9. 9

   The sauce will be light green and may be garnished with a sprinkling of fresh parsley at the last minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.