Croatian-style Wine Sauce Hake Fillets

Ingredients

• 4 hake fillets (about 6 ounces/170g each) 4 hake fillets (about 6 ounces/170g each)
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 36g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Season the hake fillets with salt and pepper on both sides.
2. 2.
   Heat the olive oil in a large skillet over medium heat.
3. 3.
   Add the hake fillets to the skillet and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove the fillets from the skillet and set aside.
4. 4.
   In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
5. 5.
   Pour in the white wine and bring to a simmer. Cook for about 2 minutes to allow the alcohol to evaporate.
6. 6.
   Add the chopped parsley, dill, and lemon zest to the sauce. Stir well to combine.
7. 7.
   Return the hake fillets to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to allow the flavors to meld together.
8. 8.
   Serve the Wine Sauce Hake Fillets hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Hake fillets — Ensure that the hake fillets are fresh and of high quality. If hake is not available, you can substitute it with other white fish such as cod or haddock.
• White wine — Choose a dry white wine with a good acidity level, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the dish.
• Garlic — Mince the garlic finely to release its full flavor into the sauce.
• Fresh herbs — Use fresh parsley and dill for the best flavor. If fresh herbs are not available, you can substitute them with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To achieve a crispy exterior on the hake fillets, make sure the skillet is hot before adding the fish.
• If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a tablespoon of water to the sauce and simmer for an additional minute.
• For a burst of freshness, squeeze some lemon juice over the cooked fillets before serving.
• Experiment with different herbs and spices to customize the flavors of the dish to your liking.
• If you want to make the dish more substantial, serve it with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Wine Sauce Hake Fillets on a warm plate, accompanied by boiled potatoes or steamed vegetables. Drizzle some of the remaining sauce over the side dish for added flavor.

Presentation advice

Arrange the hake fillets on the plate, spooning the wine sauce over them. Garnish with a sprig of fresh parsley or dill for an elegant touch. Serve with the side dish placed neatly beside the fillets.