Spanish Style Baked Hake
Provided by Mel & Sheryl London
Migas translates roughly into Spanish as “crumbs” yet this ingenious and thrifty way of combining leftover bread with chorizo, garlic and olive oil changes slightly from region to region in Spain. Our version includes Japanese panko bread crumbs for convenience and includes a touch of pimiento and parsley. We used it here as a crisp topping for hake (merluza), a delicate, popular fish of Spain.
- 3 tablespoons olive oil, more for brushing fish
- 2 ounces of chorizo, chopped coarsely
- 3 large cloves garlic, chopped coarsely
- 1 cup panko bread crumbs
- 2 tablespoons sliced sweet pimiento, diced (jar is fine)
- 2 tablespoons coarsely chopped parsley
- Salt and pepper to taste
- 1 ½ pounds hake, pin bones removed , cut into four equal portions (Substitute: cod)
- 1/3 cup dry white wine
In a 10 inch skillet, over medium –high heat, add the olive oil and heat. Then add the chorizo and garlic, and cook, stirring constantly for about 4 to 5 minutes, until fragrant. Stir in the panko and stir until the crumbs are golden brown. Remove from the heat and add the pimiento and parsley and the black pepper. Set aside. (This portion of the recipe can be made in advance and reheated later.)
Heat the oven to 375 degrees. Brush the fish with olive oil and place in a baking pan . Season slightly with salt and pepper and pour the wine around the bottom of the pan. Bake for about 20 minutes, basting with wine once or twice. Test with the point of a knife for tenderness. Carefully remove with spatula. Spoon some pan juices over each portion and top with 1 or 2 tablespoons of the reserved migas.
Note: We have used leftover migas scattered over pasta and as topping for vegetables.
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.