Filetes de Pescada com Arroz

Ingredients

• 8hake fillets — boned
• 150 gall-purpose flour
• 3eggs — beaten
• 1lemon — cut into wedges
• for fryingsunflower oil
• 300 gcarolino rice — cooked with grated tomato
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning and drying the 8 hake fillets thoroughly with paper towels. This ensures that the fish will sear properly in the pan instead of steaming, which would make it soggy.
2. In a shallow dish, spread 150 g of all-purpose flour. In another bowl, beat 3 eggs with a pinch of fine sea salt and black pepper to taste. Dredge each hake fillet in the flour, shaking off any excess, then dip it into the beaten eggs, ensuring it's fully coated.
3. Heat a generous amount of sunflower oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the fillets in the pan. Fry them until they are golden brown and the flesh turns opaque and firm, about 3-4 minutes per side. Remove and drain on paper towels.
4. In a medium pot, bring 600 ml of water to a boil. Add a pinch of salt and 300 g of carolino rice. Reduce the heat to low, cover, and let it simmer until the rice is tender and has absorbed the water, about 15-18 minutes. Fluff the rice with a fork once done.
5. While the rice is cooking, finely chop 3 tablespoons of flat-leaf parsley. Cut the lemon into wedges for serving.
6. To serve, place the fried hake fillets on a serving platter. Squeeze fresh lemon juice over the fillets and sprinkle with the chopped parsley. Serve immediately alongside the cooked rice, allowing the freshness of the lemon and parsley to enhance the flavors of the dish.