Merluza a l'all cremat (Hake in olive oil)

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 7
Servings 4
Time

Ingredients

  • 6
    cloves garlic
  • 125
    ml
    olive oil
  • 500
    g
    potatoes, thinly sliced
  • sea salt to taste
  • warm water
  • 1
    kg
    slice middlecut hake on the bone
  • 8
    sprigs lemon thyme
 

Method

 
Slice 3 cloves garlic and crush remainder. Heat 15 ml (1 tbsp) olive oil in a flameproof casserole dish and sauté garlic until pale golden. Remove and set aside. Line casserole dish with potatoes, sprinkle with salt and just cover with water. Simmer until half cooked. Place hake on top of potatoes, sprinkle with garlic, more sea salt and lemon thyme and add remaining olive oil. Roast at 180 ºC for 30 minutes. Serve immediately.
 

Read more on: fish/seafood  |  roast
 

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