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Fried Hake Fillets with Spinach

Updated: Jul 11

  • A healthy and Mediterranean dish with a tasty side dish of spinach and potatoes. It happened that I didn't have chard at home, but I had a part of spinach left in the fridge, I used it wisely in exchange for the chard that I didn't have. And it turned out fantastic! Try it, and you will be delighted with the taste of fish and this delicious and healthy combination. Follow recipe.

Ingredients: simple, total time: 45 min. 4 serving
  • 700 g of hake fillets

Dry Ingredients for Hake:

  • 5 Tablespoon corn flour as needed

  • 2 teaspoon red ground paprika

  • 1 teaspoon cayenne pepper/ or red-hot crushed pepper

  • 5 Tablespoon all-purpose flour

  • 3 teaspoon dry spice/ Vegeta

  • pinch of salt

  • 2 teaspoons black pepper/ or to taste

Spinach with Potatoes:

  • 2 Tablespoons olive oil

  • 3 garlic/ minced

  • 500 g spinach/ washed and cleaned

  • 25 g butter

  • 2 medium potatoes/ boiled and diced into small cubes, water+1 teaspoon salt

  • salt and pepper to taste

Preparation:

Spinach with Potatoes:

  1. You will first start with the preparation of the spinach, by first washing it well, cleaning it of some impurities, and removing the stalks. Then pouring water into the pot and steaming, that is, put a metal container with holes, it is mostly an addition to all pots in the set that comes with the purchase.

  2. Put the spinach and steam it for 10–15 minutes, on moderate heat. As soon as it softens, then turn off heat and put it aside for cooling.

  3. Peel the potatoes, wash them under running water, cut them into small cubes and cook for 20 minutes in salted water.

  4. When you strain the potatoes, then set aside 200 ml of the liquid where the potatoes were boiled.

  5. Pour olive oil into a large pan and wait for it to heat up on moderate heat.

  6. Add the diced potatoes, fry for a few minutes until they brown a little, then add the butter.

  7. When the butter has melted, add the finely chopped garlic and stir ingredients well.

  8. When the garlic releases its fragrance, add a little salt, black pepper and softened spinach. Stew with a little liquid from the potatoes for 7-10 minutes.

  9. When everything is soft, turn off the heat, cover and set aside.

  10. Now move on to preparing the fish processing.

For Fish:

  1. Put all the dry ingredients for the fried fish in a deep plate and mix with a spoon.

  2. Roll the dried hake fillets in the mixture and dip them on all sides, dip them from above, then place them in another plate.

  3. Pour a lot of oil into a large frying pan, wait for it to heat up on a moderate fire.

  4. The oil must be very hot, then lay gently the fillets, fry them until they are well browned on both sides. Turn them with the help of a spoon and fork.

  5. Put the finished fried hake on a kitchen towel in a plate to absorb excess fat.

  6. Serve them on a plate with spinach and potatoes and add a little slice of lemon!

Buon appetito!


NOTE:

  • This side dish is a fantastic combination and a good substitute for Swiss chard if you don't have it. It is delicious and can be served with fish and various types of meat.

  • Keep the rest of the food in the refrigerator for up to 2 days.

  • When you serve spinach in a plate with fish, pour olive oil over it, you can add apple vinegar or lemon juice.


  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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