How to make
In a deep bowl, mix the water and salt for the brine. Mix well and leave the fish fillets in it for 5 minutes, then remove and dry them very well.
Heat olive oil in a pan with a wide surface and fry the finely chopped garlic cloves for a very short time.
Add the mushrooms (cut into quarters), salt, freshly squeezed lemon juice and black pepper. Leave them to simmer for 10 minutes, by periodically opening the lid and stirring.
After this time, add the butter and finely chopped fresh rosemary leaves.
Cook for another 10 minutes, during which time you can prepare the fish, in order to serve both components of the dish at the same time.
Cook the hake fillets in the standard way, by cooking them lightly on both sides in a pan with a little olive oil. Depending on their thickness, you will need 3 to 4 minutes on each side and the heat should be strong and the pan with a non-stick coating. Be careful when turning the roasted fish, if the fillets are skinless.
Serve the tender hake with the lemon mushrooms and garnish them with more fresh rosemary stalks or leaves.
Enjoy your meal!
