Hake in Green Sauce

• 4 thick steaks of hake, haddock or tilefish
• Juice of 1 lemon
• 2 to 3 tablespoons olive oil
• 4 cloves garlic
• 3 medium potatoes, thinly sliced
• 1 tablespoon flour
• 1 bay leaf
• 4 tablespoons parsley, chopped

1. Wash steaks and pat dry, then squeeze the lemon juice over them.
2. In an earthenware casserole heat two or three tablespoons of olive oil.
3. Brown the cloves of garlic in the oil, then remove them and keep them ready in a mortar.
4. Fry the potato slices for two to three minutes, then remove the casserole from the heat while you add the flour with about half a cup of water and the bay leaf.
5. Continue cooking for a few minutes until the potato is soft.
6. At this point, season the steaks with salt and put them in, too, followed by the garlic and parsley which you have pounded together in the mortar with a few drops of water.
7. Resume cooking, shaking the casserole over the heat occasionally.
8. The dish will be ready in 20 to 30 minutes and is served in the casserole.
9. The sauce will be light green and may be garnished with a sprinkling of fresh parsley at the last minute.

hake, lemon, olive oil, garlic, potatoes, flour, bay leaf, parsley

Taken from cooking.nytimes.com/recipes/3095 (may not work)