INGREDIENTS

• (7 THALASSES) hake without head
• 5 potatoes
• 2 carrots
• 6 cloves of garlic
• 30 ml olive oil
• Juice of one lemon
• some chopped parsley
• water
• salt and pepper

METHOD

Defrost the fish overnight, clean the outside for any scales and cut it into thick pieces. Peel and cut the potatoes and carrots into rings and finely chop the garlic cloves. Place the potatoes, carrots and fish in a non-stick pan.

Add the garlic, olive oil, salt and freshly ground pepper. Add enough water to cover the food and cook over low to medium heat for about 20 minutes, until the potatoes and carrots are tender and the juices are slightly thick.
Towards the end, add the lemon juice, chopped parsley and shake the pot.

Leave the food on the heat for a while longer and serve.