Ingredients
- 4 hake fillets, clean (other white fish that works: cod, catfish)
- oil
- salt and pepper
- Aliño Completo, optional (A traditional Chilean blend of spices: dried oregano, cumin, cilantro, garlic, pepper, and salt)
- parsley and lemon to serve
Instructions
- In a plate or tray place 2 layers of paper towel.
- Heat a nonstick pan over medium heat, about 2-3 minutes.
- Place the fish fillets on the paper towel and pat dry thoroughly using additional paper towel sheets.
- Add oil to the hot pan, about 1 tablespoon. It will heat immediately.
- Place 2 fish fillets or 4 if the pan is big. Make sure they do not overlap. Season with salt, pepper, and aliño completo if you like.
- Cook for 3 minutes. Do not move. After 3 minutes, turn using a spatula, season and cook for 2-3 minutes on the other side, or until cooked and easily flakes, it will depend on how thick the fillets are.
- Remove to a plate and serve immediately or cover with aluminum foil or a pot’s lid to keep them warm.
- Cook the other fillets. Sprinkle with parsley and lemon juice, and serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Savory
- Method: Sautéed
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 0.2 g
- Sodium: 691.1 mg
- Fat: 15.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 37.8 g