Hake in green sauce

Chop the garlic and parsley in a mortar and pestle until it becomes a paste.

Add a little oil and then the flour and stir. Add the parsley and garlic already chopped in the pan, together with water. The filling with water should be half the size of the hake fillet. It does not have to be lumpy so if there are lumps it can be passed through the mixer so that there are no lumps of flour, but all compact.

Once the sauce is well textured, add the hake fillets and salt. If you see that it is not green enough, add more loose parsley, without crushing it.

Let it cook for a few minutes on one side and then on the other side... And eat!