Hake in Green Sauce

This is one of the pillars of Basque gastronomy and a delicious way of combining the flavours of land and sea. It is made supremely well by Gastronomic Society cooks and housewives, and the best restaurants in Spain offer it as a matter of course.

Before starting to cook, add a little sea salt to the hake and rest it in the refrigerator for a couple of hours. For this sort of recipe it is important that the oil should not get too hot as the garlic should stew rather than fry.