Provided by Mel & Sheryl London
We always think of Spain when we prepare hake (merluza) - an extremely popular fish that always seems to be on every restaurant menu in the country.
- 2 tablespoons whole mustards seeds
- 2 tablespoons dry white wine
- 1/3 cup coarse-grain mustard
- 2 tablespoons lemon juice
- 2/3 cup mayonnaise
- 2 tablespoons finely minced shallots (about 2 or 3 large shallots)
- 1 tablespoon snipped fresh dill
Preheat the oven to 375 degrees. Add the sliced shallots to a baking dish large enough to accommodate the fish. Brush the fish with olive oil, sprinkle salt and pepper and pour the wine and fish stock around the bottom of the pan.
Bake for about 20 minutes, basting once or twice and adding more fish stock if needed. Test with the point of a knife for doneness. With a wide spatula, carefully remove the fish to serving plates. Spoon some pan juices over the fish then scatter diced pickled peppers over each portion along with a few spoonsful of cooked peas.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.