Hake in Spanish Cider Recipe

Hake In Spanish Cider Recipe

Ingredients

• ¼ cup plus 1 tablespoon Spanish extra-virgin olive oil, plus more for drizzling
• 1 granny smith apple, cored, peeled, and cut into ½-inch slices
• sea salt to taste
• ½ medium Spanish onion, thinly sliced
• 1 fresh thyme sprig
• 2 cups sidra (Spanish hard cider)
• 4 6-ounce hake fillets, skin on
• 1 tablespoon chopped fresh parsley

Method

1. Heat 1 tablespoon of the olive oil in a saute pan over medium-high heat
2. Add the apple and a pinch of salt and saute until the apples are browned, about 4 minutes on each side
3. Transfer to a paper towel-lined plate and drain
4. Pour the remaining ¼ cup olive oil into the same saute pan and reduce the heat to medium-low
5. Add the onion and thyme and cook until the onion is soft and translucent, about 10 minutes
6. Pour in the sidra and cook until the liquid is reduced by three-quarters, about 3 minutes
7. Lay the hake, skin side down, in the saute pan and cook on one side for 2 to 3 minutes
8. If the fillets are thick, cook for 4 to 5 minutes
9. Gently shake the pan, spooning the sauce over the fish as it cooks
10. Turn the fish over and continue cooking for another 2 to 3 minutes
11. Add the apple slices, season to taste with salt, and drizzle with olive oil
12. Divide the hake and apples among 4 plates, spoon the sauce over the hake, and garnish with parsley

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