Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of hake fillets with 0.5 teaspoon salt and 0.25 teaspoon black pepper on both sides.

2. 2

   In a large shallow pan, combine 1 liter fish stock or vegetable broth and 100 ml dry white wine, bringing the liquid to a gentle simmer over medium heat.

3. 3

   Carefully add the seasoned hake fillets to the simmering liquid, ensuring they are mostly submerged, and poach for 6-8 minutes, or until the fish is opaque and flakes easily.

4. 4

   While the fish poaches, heat 2 tablespoons of extra virgin olive oil in a separate skillet over medium heat, then add 1 large red bell pepper, thinly sliced, and 1 medium yellow onion, thinly sliced, cooking until softened for about 8-10 minutes.

5. 5

   In a small bowl, whisk together 1 tablespoon of extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon sumac, and 2 minced cloves garlic to create the vibrant dressing.

6. 6

   Gently remove the poached hake fillets from the broth using a slotted spatula and place each fillet onto a serving plate.

7. 7

   Arrange the softened red bell pepper and yellow onion mixture alongside the hake, then generously drizzle each serving with the lemon-sumac dressing and garnish with 50 grams of fresh chopped parsley.