Merluza en Salsa Verde
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 35 min · Shellfish · pescatarian, dairy-free, keto, low-carb, high-protein
311 cal
34g protein
10g carbs
15g fat
per serving · estimated
Ingredients
- 2 pieces hake fillets
- 5 oz fresh clams
- 1/2 cup frozen peas
- 2 garlic cloves
- large handful flat-leaf parsley
- 1/4 cup dry white wine
- 1/2 tbsp all-purpose flour
- 1/4 cup olive oil
- 1/2 tsp fine salt
Method (tap to check — screen stays awake)
- Soften the sliced garlic in the olive oil over medium-low heat without coloring.
- Stir in the flour and cook 1 minute, then add the wine and 2/3 cup water.
- Swirl the pan to build a light green sauce and season with salt.
- Season the hake and lay it skin-side down in the sauce; add the clams and peas.
- Cover and cook 8 minutes, swirling occasionally, until the fish flakes and the clams open.
- Stir through the chopped parsley and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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