Mediterranean Hake with Sun-Dried Tomato Pistachio Crust over Creamy Lemon Spinach Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with 1 tablespoon (15 ml) olive oil.

2. 2

   Pat the hake fillets dry with paper towels and season them with half of the salt and a little black pepper. Set aside while you prepare the crust.

3. 3

   In a bowl, combine the chopped sun-dried tomatoes, pistachios, breadcrumbs, Parmesan, 2 grated or crushed garlic cloves, the zest of the whole lemon, 2 tablespoons (30 ml) olive oil, dried oregano, half of the parsley, and a pinch of black pepper. Mix until you get a moist, crumbly topping.

4. 4

   Place the hake on the prepared tray and spread the sun-dried tomato pistachio mixture over the top of each fillet, pressing gently so it adheres.

5. 5

   Bake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is opaque and flakes easily and the crust is golden.

6. 6

   Meanwhile, heat 1 tablespoon (15 ml) olive oil and the butter in a wide skillet or saucepan over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds without letting them brown.

7. 7

   Add the short-grain rice and stir for 1 minute to coat it well. Pour in the white wine and cook for 1 to 2 minutes until it has reduced almost completely.

8. 8

   Add the hot stock gradually, stirring from time to time, for 16 to 18 minutes, until the rice is tender and creamy. If needed, add a small splash of extra hot water.

9. 9

   Once the rice is ready, stir in the spinach, 3 tablespoons (45 ml) lemon juice, the remaining parsley, the remaining olive oil, the rest of the salt, and black pepper to taste. Cook 1 more minute, just until the spinach wilts.

10. 10

    Serve a base of creamy lemon spinach rice on each plate. Top with one crusted hake fillet and finish, if desired, with a little extra lemon zest or chopped parsley.