Hake In White Wine Merluza A La Vasca Recipes

Steps:

• Preheat oven to 450 degrees.
• Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
• Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
• Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
• Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
• Turn the fish over and season with salt and pepper (to taste).
• Pour in the wine and add the garlic, scallions, and parsely.
• Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.

Steps:

• Place olive oil in 12-inch cazuela and place over medium heat. Add garlic and cook until golden brown. Add clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 minutes, fish will exude a white and creamy substance. Add parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cool hard cider or chacoli. This recipe yields 4 servings as antipasto.

Steps:

• Preheat oven to 500 degrees. (not broil).
• Heat a 10-inch pan on med-high.
• Dredge the top side of the cod with flour.
• Add olive oil to the pan and heat until a pinch of flour sizzles when dropped in pan.
• Cook the Cod, flour side down, until brown about 3-4 minutes.
• Turn it and season with salt & pepper.
• Add garlic, wine, parsley and scallions.
• Immediately put the pan in oven and bake until cod is done. about 5-7 mins.
• When the cod begins to "gape" (its sections separate).
• When its done it is opaque throughout and will offer no resistance to a thin-bladed knife; avoid overcooking.