It is a lovely, simple, and delicious way to cook fish. Merluza a la plancha or Pan-fried Hake has always been a success with children and adults at my home.
Chilean hake (Merluza in Spanish), also known as Merluccius gayi, is a fish species native to Chile and Peru. It is a member of the cod family. Chilean hake is a popular seafood widely consumed in Chile and exported to other countries worldwide.
It is a white-fleshed fish with a mild, delicate flavor and a firm, flaky texture. Its flavor is often compared to cod or haddock, and it can be prepared in various ways, such as grilled, baked, fried, or poached.
Chilean hake is a highly sustainable fishery, with strict regulations to ensure that it is caught responsibly and environmentally friendly. The Chilean government manages the fishery, which sets quotas for the amount of hake caught each year.
Merluza is a popular choice in many cuisines and is often used in dishes like fish and chips, fish stews, and grilled or baked fish preparations. Its mild flavor makes it adaptable to various cooking methods.
Chilean cuisine is known for its diverse and flavorful dishes, and fish plays a significant role in traditional Chilean cooking. The country's extensive coastline provides access to fresh seafood, making fish a staple ingredient in many dishes prepared with beef or chicken in the Central Valleys (farther away from coastal cities).
For example:
- Merluza a la jardinera is a dish where hake fillets are pan-fried and served with a vegetable medley, including carrots, peas, and potatoes. It is similar to the Estofado or Arvejado of the Central Valleys.
- Pescado al jugo (hake or other white fish cooked in a pan with onions and aromatics) is close to Pollo al jugo.
- Pescado a lo pobre (fish with fries and fried eggs)
The trick for the Merluza a la plancha or Pan-fried Hake is not to move the fish until it has been browned and has come loose from the pan by itself, so use your kitchen timer and do not touch it until it sets off. The fish splatters while cooking, so keep it handy if you own a splatter guard. The rest is fresh fish, a good nonstick pan, and a good spatula. I hope you enjoy this recipe, and it comes in handy.
You may also be interested in the recipe: Chilean Stuffed Fish.
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Pescado a la Plancha Pan-Fried Hake
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Savory
- Method: Sautéed
- Cuisine: Chilean
Description
Delicious and simple.
Ingredients
- 4 hake fillets, clean (other white fish that works: cod, catfish)
- oil
- salt and pepper
- Aliño Completo, optional (A traditional Chilean blend of spices: dried oregano, cumin, cilantro, garlic, pepper, and salt)
- parsley and lemon to serve
Instructions
- In a plate or tray place 2 layers of paper towel.
- Heat a nonstick pan over medium heat, about 2-3 minutes.
- Place the fish fillets on the paper towel and pat dry thoroughly using additional paper towel sheets.
- Add oil to the hot pan, about 1 tablespoon. It will heat immediately.
- Place 2 fish fillets or 4 if the pan is big. Make sure they do not overlap. Season with salt, pepper, and aliño completo if you like.
- Cook for 3 minutes. Do not move. After 3 minutes, turn using a spatula, season and cook for 2-3 minutes on the other side, or until cooked and easily flakes, it will depend on how thick the fillets are.
- Remove to a plate and serve immediately or cover with aluminum foil or a pot's lid to keep them warm.
- Cook the other fillets. Sprinkle with parsley and lemon juice, and serve.
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 0.2 g
- Sodium: 691.1 mg
- Fat: 15.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 37.8 g
Richard says
Very tasty and comes quickly together.