Entree: Argentina – Patagonia – Merluza Negra a la Plancha (Patagonian black hake fillets seared on a hot griddle and finished with butter, lemon, and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 merluza negra fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 lemon, juiced (about 2 tbsp (30 ml)) plus wedges for serving
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Optional: 1/4 tsp (0.5 g) smoked paprika for a touch of color

Show original ingredient measurements

- 4 merluza negra fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced (about 6 g)
- 1 lemon, juiced (about 2 tbsp / 30 ml) plus wedges for serving
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Optional: 1/4 tsp (0.5 g) smoked paprika for a touch of color

Instructions

1. Pat the fillets dry with paper towels and season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
2. Heat a large cast-iron skillet or plancha over high heat until very hot. Brush fillets lightly with 1 tbsp (15 ml) olive oil.
3. Add 2 tbsp (30 ml) olive oil to the hot surface and place fillets skin-side down if skin is on. Sear without moving for 2–3 minutes until a golden crust forms.
4. Flip the fillets and reduce heat to medium-high. Add the butter and minced garlic to the pan and spoon the foaming butter over the fish as it cooks for an additional 1–2 minutes, until the fish is opaque and flakes easily (internal temperature about 130–140°F / 55–60°C for moist, just-cooked fish).
5. Remove from heat, drizzle with lemon juice, sprinkle with chopped parsley and smoked paprika if using, and serve immediately with lemon wedges.