Seared Hake With Baby Potatoes And Green Sauce

Name: Seared Hake With Baby Potatoes And Green Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup fresh celery juice (from about 2 stalks); 1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed); 2 teaspoons fresh leek juice (from about 1 dark-green leek top); 1 tablespoon white wine vinegar or lemon juice; Kosher salt; 1 pound peanut potatoes or baby potatoes (as small as possible); Kosher salt; 3 tablespoons olive oil, divided, plus more for drizzling; 4 4-ounce pieces skin-on hake or cod fillet; 4 scallions, trimmed; 1/2 cup plain Greek yogurt; Chervil or other tender herb sprigs (for serving)

Servings: persons

1/3 cup fresh celery juice (from about 2 stalks)
1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed)
2 teaspoons fresh leek juice (from about 1 dark-green leek top)
1 tablespoon white wine vinegar or lemon juice
Kosher salt
1 pound peanut potatoes or baby potatoes (as small as possible)
Kosher salt
3 tablespoons olive oil, divided, plus more for drizzling
4 4-ounce pieces skin-on hake or cod fillet
4 scallions, trimmed
1/2 cup plain Greek yogurt
Chervil or other tender herb sprigs (for serving)

1
Juice each ingredient separately. Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if desired.
2
Place potatoes in a medium saucepan and add water to cover; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10-15 minutes; drain and return to saucepan. Toss potatoes with 1 tablespoon oil, then season with salt.
3
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Turn fish and cook until just cooked through, about 2 minutes longer. Transfer to a plate.
4
Heat remaining 1 tablespoon oil in same skillet and add scallions. Cook, turning occasionally, until scallions are charred in spots and are slightly softened, about 1 minute. Transfer to plate with fish.
5
Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup fresh celery juice (from about 2 stalks), 1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed), 2 teaspoons fresh leek juice (from about 1 dark-green leek top), 1 tablespoon white wine vinegar or lemon juice, and more.

Yes, Seared Hake With Baby Potatoes And Green Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!