Dinner · 30 min · spanish

Merluza en Salsa Verde

Dinner decisions, handled: Merluza en Salsa Verde pairs hake fillets with clams for a 30-minute Spanish dinner. The macros do the talking: 38g protein, 10g carbs, and 16g fat in every 340-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Hake fillets
• 1 lb Clams
• 5 cloves Garlic
• 1 cup Fresh parsley
• 2 cups Fish stock
• 1/2 cup Dry white wine
• 2 tbsp Flour
• 1/3 cup Olive oil

Steps

1. Sizzle the sliced garlic in olive oil 1 minute until just golden — the garlic must perfume, never brown.
2. Dust the hake with flour and sear 2 minutes per side until lightly golden.
3. Add the wine and stock; simmer 5 minutes, shaking the pan so the flour thickens the sauce into a light emulsion.
4. Add the clams, lid on, and steam 4 minutes until they open.
5. Shower in the chopped parsley — an almost absurd amount; salsa verde is green because of parsley, not decoration.
6. The sauce should be pale green, glossy, and lightly thickened.
7. Serve immediately with bread; the Basque country’s most elegant 30-minute fish.

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