Orange-Rosemary Lacquered Hake with Creamy Leek Farro and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the hake fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/2 tsp) black pepper.

2. 2

   In a small bowl, combine the orange zest, 120 ml (1/2 cup) orange juice, honey, Dijon mustard, chopped rosemary, and half of the chopped garlic. Set this glaze aside.

3. 3

   Heat a medium pot over medium heat. Add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Add the leek and cook for 3 to 4 minutes until softened. Stir in the farro and cook for 1 minute to coat it well.

4. 4

   Pour the white wine into the pot and cook for 2 minutes, scraping the bottom. Add the hot vegetable broth, 3 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Bring to a gentle simmer, reduce the heat, partially cover, and cook for 22 to 25 minutes until the farro is tender and creamy. Turn off the heat and stir in the Parmesan cheese.

5. 5

   While the farro cooks, heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. Sear the hake fillets for 2 minutes on the first side and 1 minute on the second side.

6. 6

   Brush the top of the hake with half of the orange-rosemary glaze. Transfer the skillet to the preheated oven and bake for 6 to 8 minutes at 200 °C / 400 °F, or until the fish is cooked through and flakes easily.

7. 7

   While the fish bakes, pour the remaining glaze into a small saucepan. Cook over medium heat for 3 to 5 minutes until slightly reduced and glossy.

8. 8

   In another large skillet, heat 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter over medium heat. Add the remaining garlic and cook for 30 seconds. Add the spinach and cook for 2 to 3 minutes until wilted. Season with the remaining 1 g (1/4 tsp) salt and fold in the sliced almonds.

9. 9

   To serve, divide the creamy farro among four plates. Set the baked hake on top, add the sautéed spinach on the side, and finish with the orange-rosemary reduction over the fish.