ROASTED HAKE FISH WITH KALE AND POTATOES

Frequent consumption of hake improves diastolic blood pressure, reduces weight and abdominal perimeter, as well as LDL cholesterol levels and decreases cardiovascular risks.


Ingredients:

•     5 or 6 Frozen or fresh thick sliced hake fish (these quantities vary depending on the number of persons)
•     8 Cloves of garlic - hake fish
•     3 Cloves of garlic - potatoes
•     50g Coriander
•     2 Celery stalks
•     3 Bay leaves
•     Enough Salt, pepper, cayenne pepper and chives
•     Juice of a small lemon
•     150ml Kale cooking water
•     Potatoes
•     Kale
•     6 Tablespoons olive oil - hake fish
•     1 Tablespoon olive oil - potatoes
•     1 Teaspoon of Butter for each slice of hake (optional)

Preparation:

Put some potatoes and kales in a pot to boil in salted water. Attention that the kales take longer than the potatoes to cook, therefore they should be put first. Once cooked, turn off the stove and drain the food.

Preheat oven to 180° C (36Oº F).

In a baking tray, place the olive oil for the hake, chopped garlic, coriander, chopped celery and chives, bay leaf, lemon juice, 150ml of the water from cooking the kales and season with salt, pepper and cayenne pepper as you desire. Insert the hake slices on top of all the ingredients and put a tsp of butter on each of them.

In another tray, place the olive oil, cut or whole garlic, potatoes and some chives. Bring the two trays into the oven and let the food roast for about 30 to 40 minutes until the hake and potatoes are browned.

Note: When half time has been reached, turn the hake and stir the potatoes.


Enjoy your food!