I’ve been taking pictures of things before I eat them, again.
This was eaten by me with much glee, with a side of baked potato. Yum! This is an easy dish to make because it requires almost no preparation. However, I’d say make it fresh to eat right away. It tends to feel papery on the tongue if it’s a been left over for a few days.
1lb of hake
salt, fresh thyme, dry parsley flakes
2 table spoons of olive oil
one large lime
Let the fish swim in a bowl of water, seasoned with salt and the juice from 1/2 the lime. Fifteen minutes should be enough.
Put fish in a plate or flat surface and season both sides with parsley, a smidge of salt. Meanwhile, heat up the oil in a large frying pan on medium heat.
Put the fish down in the pan until it’s cooked on the surface. Flip it over. Cook the other side.
Cover and let it steam until the fish is thoroughly cooked.
Serve on plate and sprinkle with lime juice from the other half.
