How to make
Prepare the side dish and sauce first to serve as soon as the fish is done, since it is prepared quickly.
Cut the broccoli into pieces and steam cook them or boil them in salted water for about 12 minutes. Fry the whole mushrooms in a pan with a little olive oil, until they aquire a golden brown color. Wrap in aluminum foil, in order to keep the side dish warm.
Prepare the sauce by melting half of the butter over low to moderate heat (you can also do it in a water bath to make sure it won't burn).
Liquidize or blend the rest of the butter with the anchovy fillets, capers, parsley and lemon juice, until a smooth mixture is obtained. If desired, you can leave the capers whole and add them almost at the end to the sauce - I blend everything. Add to the already melted and lightly fried butter and stir for 1-2 minutes on low heat and add as much salt as you like.
Wash, dry and salt the fish fillets. It is best to leave the skin on to preserve their integrity as much as possible during baking, since hake is tender and would fall apart easily. Therefore, it is also important to have a nice pan with a non-stick coating. Heat it over high heat with a spoonful of olive oil, by spreading the fat evenly with a silicone brush.
Just before the olive oil begins to smoke, place the fillets skin side down, by moving them around for a few seconds to avoid instant sticking. Cook them like this, until you see the flesh on top start to turn white and lose its transparent hue. Turn them carefully to the other side, by sprinkling with the other spoon of olive oil beforehand. Bake for 3 minutes and remove the fish and place it into individual serving plates, by garnishing with the broccoli, mushrooms and delicious sauce.
Enjoy your meal!
