Hake is a light fish. Most soles, fillets of snapper, and bass, all light fish, will also be delicious prepared this way. Keep in mind the size and thickness of the fillets. Each piece should fit on your spatula so you can easily flip it; otherwise, it will fall apart on you. If the fish is thin, wait until the sauce is reduced almost to the finishing point before adding the browned fish, and just bring it to a quick boil.
- 6 skinless fillets of hake, about 2½ pounds total
- 1¼ teaspoons kosher salt
- 7 tablespoons -extra--virgin olive oil
- -All--purpose flour, for dredging
- 4 garlic cloves, peeled and crushed
- 1 medium onion, chopped
- 1 cup white wine
- Juice of 1 lemon
- 2 tablespoons chopped fresh mint
Heat a large nonstick skillet over -medium–high heat. Season fish with 1 teaspoon of salt. When the skillet is hot, add 4 tablespoons of the olive oil, lightly dredge the fish on both sides in the flour, and add the fish to the skillet, skin side down. Brown the hake on both sides, about a minute or two per side, but don’t worry about cooking all the way through at this point. Remove the fish to a plate, and wipe out the skillet.
Return the skillet to -medium–high heat, and add 2 tablespoons of the olive oil. Add the garlic and onion, and cook until they begin to soften, about 4 minutes. Add the white wine, lemon juice, and remaining ¼ teaspoon of salt. Slide the fish into the sauce, and simmer until it has cooked through, about 4 to 5 minutes more. Stir in the mint, and drizzle with remaining tablespoon of olive oil.