Tag: fish

Canarian Baked Hake with Vegetables

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Canarian Recipes: Merluza al horno con verduras

For 4 people
* 4 fillets or slices of hake
* 2 medium potatoes
* 1 large onion
* 1 green pepper (optional)
* 1 red pepper (optional)
* 1 courgette or carrot (optional)
* 2–3 cloves of garlic
* Extra virgin olive oil
* Salt and pepper
* White wine or fish stock (½ glass)
* Lemon or parsley (optional)
* Sweet paprika or Provençal herbs (optional)

Instructions

1. Preheat the oven to 180 °C (top and bottom heat).
2. Peel and slice the potatoes thinly. Cut the onion into julienne strips and the peppers/courgette into strips.
3. Place the vegetables in an oven dish, season with salt and pepper, and add a generous drizzle of oil.
4. Bake for 20–25 minutes until they are nearly tender (you can cover with foil).
5. Season the fish with salt and pepper and place it on top of the vegetables. Add the sliced garlic and pour over the wine or stock.
6. Bake for 12–15 minutes (depending on thickness). Optionally, grill for 2–3 minutes at the end.
7. Finish with chopped parsley or a few drops of lemon before serving.

Tuna Salad (Quick and Healthy)

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10-minute Mediterranean tuna salad without mayo! The tuna salad itself uses just the five ingredients (tuna, tomato, onion, boiled egg and lettuce) plus a quick light dressing.

Ingredients (serves 1–2)

  • 1 can of natural tuna (drained)
  • 1 large tomato or cherry tomatoes
  • ½ onion (optional)
  • 1 boiled egg (optional)
  • Green leaves (lettuce, spinach, or rocket)
  • Extra virgin olive oil
  • Lemon or vinegar
  • Salt and pepper

Instructions

  1. Wash and chop the tomato and onion.
  2. Place the green leaves in a bowl.
  3. Add the flaked tuna and diced egg.
  4. Dress with oil, lemon/vinegar, salt, and pepper.
  5. Toss and serve.

Escaldón and Mojo Croquettes with Sea Bass Sashimi

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Ingredients for Escaldon

  • 1l of fish broth
  • 2 cloves of garlic
  • A sprig of mint
  • 1 onion
  • 500g of gofio

Ingredients for Croquettes

  • 2 sea bass fillets
  • mojo sauce which includes
  • pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • vinegar
  • sunflower oil
  • Salt

How to prepare Scalded Gofio

  1. We put all the gofio in a bowl and make a small hole in the middle to add the hot broth little by little.
  2. We continue beating while we gradually add the fish stock until we obtain a soft and light dough.
  3. We chop and add the mint. to the mix.
  4. We cut the garlic as we like.
  5. In a frying pan, brown them and set aside.
  6. We add the garlic to the Gofio.
  7. We cut the onion into large pieces and place it around the bowl where the scalded gofio was served.

Make the Croquettes

  1. We make the mojo sauce by blending all the ingredients in a blender.
  2. We add 3 tablespoons of the mojo sauce to the gofio scald and form small, elongated balls, like croquettes.
  3. We make a sea bass carpaccio by slicing it very, very thinly and setting it aside.
  4. Now all that’s left is to plate it.

Presentation:

Place a small, elongated ball of hot, scalded gofio on a small plate, top it with a small fillet of raw sea bass, and garnish with a cilantro or onion leaf.