{"id":2658,"date":"2012-03-16t12:00:53","date_gmt":"2012-03-16t16:00:53","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=2658"},"modified":"2018-10-25t21:08:06","modified_gmt":"2018-10-25t21:08:06","slug":"hake-with-green-sauce","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/hake-with-green-sauce\/","title":{"rendered":"hake with green sauce"},"content":{"rendered":"<p><em>serves 2<\/em><\/p>\n<ul>\n<li>2 \u00a06-8 oz. hake fillets, from the thick end, skin removed<\/li>\n<li>3 t olive oil<\/li>\n<li>1 clove garlic finely chopped<\/li>\n<li>seasoned flour for dredging fish<\/li>\n<li>2 t\u00a0flour for sauce<\/li>\n<li>1\/4 cup fish stock (available at monahan\u2019s)<\/li>\n<li>2 t white wine<\/li>\n<li>2 t finely chopped italian parsley<\/li>\n<\/ul>\n<p>dust fillets in seasoned flour, salt and pepper.\u00a0heat iron skillet or heavy pan over med high heat.\u00a0when pan is hot add 2 t olive oil.\u00a0when oil is hot, add fillets (the side where the skin was should be up).\u00a0fry for 3-4 min until nicely browned, then flip and transfer to a plate (tent with wax paper to keep warm).<\/p>\n<p>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.\u00a0quickly sprinkle the flour over and mix it in.\u00a0add stock, wine, parsley and a touch of salt.\u00a0lower heat to medium and stir, to reduce and thicken (3-5 min.).<\/p>\n<p>carefully return hake to the pan (browned side up).\u00a0simmer; occasionally stir sauce, until fish is barely opaque in the center.\u00a0transfer fish to plates and give the sauce one good last stir, and then sauce each portion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>hake is known as one of spain&#8217;s most loved fish and the irish also consume a lot of this fish. this basque dish, merluza en salsa verde, is really a great recipe for hake. <\/p>\n","protected":false},"author":4,"featured_media":6138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[181,134,182],"class_list":["post-2658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-green-sauce","tag-hake","tag-merluza"],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2658","targethints":{"allow":["get"]}}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=2658"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2658\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6138"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=2658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=2658"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=2658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}