Entree: Chile – Southern Chile – Merluza Austral (Baked southern hake with potatoes, onions, herbs, lemon, and a buttery white-wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 merluza austral fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 lb (454 g) Yukon Gold potatoes, thinly sliced (about 3 medium)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) fish or low-sodium chicken stock
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper, plus extra to finish
- 1 lemon, sliced, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Parboil the sliced potatoes in salted boiling water 6–8 minutes until just tender; drain and set aside.
3. In a large skillet over medium heat, melt 1 tbsp (14 g) butter with 1 tbsp (15 ml) olive oil. Add the sliced onion and sauté 6–8 minutes until soft and beginning to brown. Add the garlic and smoked paprika; cook 1 minute until fragrant.
4. Pour in the white wine and let it reduce 2–3 minutes. Add the stock and lemon juice and simmer 2 minutes to combine; taste and adjust salt and pepper.
5. Arrange half the potatoes in a single layer in the prepared dish, season lightly with salt and pepper. Spoon half the onion-wine mixture over the potatoes.
6. Place the merluza fillets on top of the potatoes. Season fillets with salt and pepper and scatter the remaining potatoes and onion mixture around and over the fish.
7. Dot the fish with remaining 2 tbsp (28 g) butter and drizzle the remaining 1 tbsp (15 ml) olive oil over the dish. Pour any remaining pan sauce over the top.
8. Cover with foil and bake 12 minutes; remove foil and bake an additional 6–8 minutes until the fish flakes easily with a fork and potatoes are tender.
9. Remove from oven, sprinkle with chopped parsley, garnish with lemon slices, and serve immediately with pan juices spooned over each portion.