Trash-fish turned treasure, hake is inexpensive and versatile. Its mild taste allows for numerous seasoning combinations. Try this minimalist approach and let us know how you like it.
2 large hakes
500 g green beans
Salt and pepper
Clean the green beans, wash and cook them. Drain then season with salt and pepper and add to them some thinly sliced garlic, drizzle with olive oil. You can also add a few drops of apple cider or wine vinegar. Clean and filet the hake if you did not ask for it to be done at the fish market. Season the fillet with salt and a little pepper and sauté briefly in a pan with olive oil. First sauté the size with the skin. When finished sautéing, sprinkle with chopped parsley and drizzle with olive oil. Also add a little lemon juice.
Tip: If you’re not a fan of beans, you can serve the hake with blanched chard, spinach, kale, or butternut squash, or even with boiled potatoes seasoned with butter and dill. It also goes very well with young cabbage stewed sautéed with onions on olive oil.