A Portuguese recipe from Diana Henry. Hake does not keep for long so buy the freshest fish you can find and use on the same day.
Ingredients
- 650 g waxy potatoes peeled
- 3 tbsp olive oil
- 1 large onion finely sliced
- 3 garlic cloves finely chopped
- 2 tbsp finely chopped parsley
- 6 (about 150g each) hake fillets skin removed
- Juice of ½ lemon
- 235 g mayonnaise
Servings:
Instructions
- Boil the potatoes until only just tender on the outside – they should still have a little firmness in the middle. Drain.
- Heat 1 tbsp of the olive oil in a frying-pan and sauté the onion over a medium heat until soft and pale gold – about 10 minutes. Add the garlic and cook gently for a further two minutes. Remove from the heat, stir in the parsley and season.
- Preheat the oven to 180C/170C fan/gas mark 4.
- Put the fish fillets in a gratin dish large enough to hold them snugly in a single layer. Squeeze the lemon juice over them. Season, then spoon the onions on top.
- Slice the potatoes to slightly more than the thickness of a pound coin and heat the rest of the olive oil in the frying-pan. Sauté the potatoes (you can do this in batches if they don’t all fit), seasoning as you do so. You just want to get a little colour on them. Don’t worry at all if they break up.
- Spoon the potatoes on to the fish and onions, then spoon the mayonnaise on top. It doesn’t have to be thick or even – this is a very forgiving dish.
- Bake for 20 minutes, or until the potato topping is golden. Serve immediately.
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