Hake in green sauce

10 min / 4 persons

Ingredients to prepare hake in green sauce with Yzaguirre Classic White Vermouth

• 4 hake fillets
• 3 cloves of garlic
• 1 sprig of parsley
• 4 teaspoons of Yzaguirre Classic White Vermouth
• 6 tablespoons of olive oil
• salt and pepper.

Step by step to prepare the hake in green sauce with Yzaguirre Classic White Vermouth

1. Finely chop the parsley leaves. Peel the garlic cloves and halve them.
2. Heat the oil in a pan with the garlic cloves over a low heat for 3 to 4 minutes without allowing them to brown. Then add the hake loins, skin side up, and sprinkle with half the chopped parsley. Season with salt and pepper and cook for 4 minutes; give the pan a light stirring to bind the sauce.
3. After this time, turn the loins over and add the Yzaguirre Classic White Vermouth.
4. Sprinkle with the rest of the parsley and continue cooking for a further 5 minutes, stirring the pan gently. Serve immediately.

*Recipe taken from the book 'La Hora del Vermut: 150 recipes to savour' by Toni Monné (adapted), of which Bodegas Yzaguirre is a sponsor.