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

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


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


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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