Hake fish cooked in a tomato-onion-lemon juice sauce served over wilted spinach. This tasty Greek recipe comes from one-pot, slow-pot, & clay-pot cooking. It requires a fair number of ingredients, but it's actually simple to make. I added the spinach.
1 1/4 C olive oil
2 onions, thinly sliced (I diced them out of preference)
3 lg. tomatoes, roughly chopped
3 garlic cloves, thinly sliced
1 tsp sugar
1 tsp chopped dill (or 1/3 tsp dried)
1 tsp chopped fresh mint
1 tsp choped fresh celery leaves
1 Tbs choped flat leaf parsley
1 1/4 C water
6 hake or cod steaks (I used fillets as that's what I could get at the time)
juice of 1 lemon
extra dill, mint, or parsley to garnish
1) Heat oil in heavy saute pan. Add onions and cook, stirring until pale golden. Add tomatoes, garlic, sugar, dill, mint, celery leaves, parsley, and water. Season with salt and pepper. Simmer uncovered for 25 minutes, or until liquid has reduced by 1/3.
2) Add the fish and cook gentley for 10-12 minutes until the fish is just cooked. Remove the pan from the heat and add the lemon juice. Cover and leave to stand for 20 minutes. Arrange fish on a plate and pour sauce over it. Garnish with herbs.