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

Name: Merluza a l'all cremat (Hake in olive oil)
Yield: 4 servings
Cuisine: Boil
Ingredients: 6.00 garlic cloves; 125.00 ml fresh chillies 573; 500.00 g potatoes thinly sliced; sea salt to taste; water warm; 1.00 kg hake middlecut on the bone, sliced; 8.00 fresh lemon thyme sprigs

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

6.00	garlic — cloves
125.00 ml	fresh chillies — 573
500.00 g	potatoes — thinly sliced
	sea salt — to taste
	water — warm
1.00 kg	hake — middlecut on the bone, sliced
8.00	fresh lemon thyme — sprigs

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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.