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 in place 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.
The trick for this dish is not moving 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.Print
- 4 hake fillets, clean (other white fish that works: cod, catfish)
- 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
- 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Savory
- Method: Sautéed
- Cuisine: Chilean
- 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
Keywords: chilean sautéed fish, pan-fried hake