Chef Down - Receta de pescadilla con salsa de champiñones

baby hake

🥗Healthier: cod

💰Cheaper: pollock

Cod is a lean fish with a similar texture, while pollock is often less expensive.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol, while water is a cost-effective option.

Clean the baby hake, removing any scales and entrails.

Rinse the fish under cold water and pat dry with paper towels.

Season the fish with salt, black pepper, and paprika on both sides.

Dredge the seasoned fish lightly in flour, shaking off excess.

Heat olive oil in a skillet over medium heat until shimmering.

Add the fish to the skillet and cook for 3-4 minutes on each side, until golden brown.

Remove the fish from the skillet and set aside on a plate.

In the same skillet, add butter and minced garlic, sautéing until fragrant, about 1 minute.

Add chopped onion and bell pepper, cooking until softened, about 5 minutes.

Stir in cherry tomatoes and capers, cooking for another 2-3 minutes.

Deglaze the pan with white wine, scraping up any browned bits, and let simmer for 2 minutes.

Return the fish to the skillet, spooning the sauce over it, and cook for an additional 2 minutes.

Remove from heat and squeeze fresh lemon juice over the dish.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens