Hake with breaded potatoes + smoked goiko sauce.

In a casserole, first poach the onion in julienne strips with olive oil and then add the potato cut into thin slices, when two minutes have passed, add the tablespoons of water and cover, stirring occasionally for 10 minutes. Set aside.

In the same frying pan and with another 5 ml of aove, seal the hake tails and set aside again. In the frying pan put again the bed of potatoes and on these the hake, cover and let them cook for about 5 minutes or to taste and uncover if you want the water to evaporate. You can add chopped garlic, parsley, chives or any spices you like.

The sauce: 3 boiled eggs, you can remove one yolk. 125 gr of protein yogurt or skimmed yogurt 0%. 10 ml of olive oil. 5 ml of rice or apple vinegar. 1 teaspoon of powdered smoke. Sauce for lazy people: hellman's light 2 tablespoons + 1 yogurt 0% + 1 teaspoon of powdered smoke.