Hake with spinach & lemon sauce

Name: Hake with spinach & lemon sauce
Yield: Serves 4
Cuisine: Greek
Ingredients: juice of 1–2 lemons; 4 x 200 g/7 oz fresh hake steaks or 4 pieces of cod fillet; 500 g/1¼ lb fresh spinach, trimmed of thick stalks; 30 ml/2 tbsp plain/all-purpose flour; 5 ml/1 tsp cornflour/cornstarch; salt and ground black pepper; 3–4 strips of pared lemon rind; 175 ml/6 fl oz/¾ cup white wine; 75 ml/5 tbsp extra virgin olive oil; 2 eggs, at room temperature

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

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 fresh spinach, trimmed of thick stalks
4 x 200 g/7

Europe
Greece
Fish course
Pescatarian
Autumn
October
Mediterranean
August
September

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