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Hake with spinach & lemon sauce
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Rena Salaman
Published 2023
Fish cooked with various greens has its roots in monastic life. Religious observance required that fish be eaten on certain days, and the cooks in the monasteries included wild greens – horta – gathered from the hillsides to add interest, as in this recipe, bakaliaros me spanaki avgolemono.
Ingredients
500 g 1¼ lb 4 x 200 g 7
Method
Place the spinach leaves in a large pan with just the water that clings to the leaves after washing. Cover the pan tightly and cook over a gentle heat for 5–7 minutes, until the spinach has wilted. Turn the leaves occasionally using a wooden spoon. Drain and set aside.
Dust the fish lightly with flour and shake off any excess. Heat the oil in a large frying pan, add the fish and sauté g