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.