CentMenu / Dinner · Lunch
Hake-style fish in green sauce
Frozen white fish cooks gently with potatoes, peas and a parsley sauce.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) frozen white fish fillets
- 2.2 lb (1 kg) potatoes
- 7.05 oz (200 g) frozen peas
- 0.71 oz (20 g) fresh parsley
- 1 onion
- 3 garlic cloves
- 2 tbsp (30 ml) olive oil
- 1½ tbsp (12 g) cornstarch
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Thaw 1.32 lb (600 g) frozen white fish fillets in the fridge overnight, then pat dry; peel and thickly slice 2.2 lb (1 kg) potatoes.
Heat 2 tbsp (30 ml) olive oil in a large pan over medium heat. Finely chop 1 onion and 3 garlic cloves and sauté for 5 minutes.
Add the potatoes, 1 vegetable stock cube, ½ tsp (3 g) salt and water to just cover; simmer over low heat for 15 minutes, until nearly tender.
Mix 1½ tbsp (12 g) cornstarch with a splash of cold water and stir into the sauce; add 7.05 oz (200 g) frozen peas and the fish and simmer gently for 8–10 minutes, until the fish reaches 145 °F (63 °C).
Finely chop 0.71 oz (20 g) fresh parsley, stir gently into the sauce and serve without breaking up the fish.