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Merluzas a la Gallega     HT  MC   Spanish   45mins


From the Galicia Region in North-Western Spain



Serves 4     Hot   Fish  Vegetables  herbs   Main Course   Spain   Dairy Free   Eggless



2 tbsp Olive Oil

175g/6oz Onion, chopped

2 Garlic Cloves, crushed

900g/2lb Potatoes, peeled and sliced (about 6mm/1/4 inch thick)

1 tbsp Flour


6 Black Peppercorns, crushed

1 Clove, crushed

1 Bay Leaf

1/2 teasp Dried Thyme or 2 sprigs Fresh Thyme

2 teasp Dried Parsley or  1 tbsp Freshly chopped Parsley

1 tbsp Paprika


4 Thick Hake Cutlets (can substitute Cod or Haddock)




1.  Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a saucepan until hot, add the onion and fry, stirring constantly, until golden brown. 


2. Add the garlic,  potatoes and flour and mix well.  Continue to cook for 8-10 minutes, turning the potatoes once or twice, until they are browned on both sides.


3. Add just enough water to cover, the parsley, paprika, peppercorns, clove, bay leaf, thyme and parsley,  and season with salt.  Mix well, bring to the boil then reduce the heat to medium and cook for 15 minutes or until the potatoes are just done. Remove from the heat and transfer to a shallow ovenproof dish.


4. Season the hake with salt and  arrange on top of the potatoes. Bake in the oven for 15 minutes. Serve immediately.




More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Spanish Recipes


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Make Ahead




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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