Today in El Nacional's gastronomy section, our chef, Oscar Manresa from Barcelona's Casa Leopoldo is closing out this month of lighter recipes with a baked hake and pea parcel.
This is a very easy dish to make: wrap everything up, put it in the oven and leave it. In the video, we use a special transparent cooking film you can get at gourmet shops, but ordinary aluminium foil works perfectly. The ingredients call for a hake "suprême", which just means a fillet steak - a boneless single portion. Oscar likes his hake a little raw, but that obviously won't be to everyone's taste; you can cook it fully through if you prefer.
What properties does hake offer? It stands out for its high quantities of useful minerals and proteins. The most popular fish in Catalonia is a source of minerals like selenium, phosphorous, iron, potassium and magnesium. Its proteins are considered to be of good quality thanks to the essential amino-acids they can give us.
Ingredients for 2:
- hake suprême - 2
- peas - 200g / 7oz
- mint - 10 leaves
- white wine - 1 glass
- olive oil
- salt
Recipe:
- If necessary, remove any skin or bones from the fish
- Put a large square of tin foil over a bowl, one for each person
- Put half the peas in each packet
- Spread the mint leaves out on top of the peas
- Drizzle over a splash of oil and a generous splash of wine
- Sprinkle with salt
- Place the fish on top
- Wrap the parcels up tight
- Place the parcels on a baking tray
- Bake in an oven pre-heated to 180ºC / 360ºF for 20 minutes