Merlu grillé à la méditerranéenne, aux saveurs d’une soirée d’été en bord de mer

Ingrédients

• 4 hake fillets (about 6 oz each)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 large lemon
• Zest of half a lemon
• Fresh flat-leaf parsley, roughly chopped (for serving)
• Lemon wedges (for serving)
• Optional: a handful of pitted kalamata olives (for serving)

Préparation

1. 1

   In a small bowl, mix together the olive oil, minced garlic, oregano, smoked paprika, cumin, salt, pepper, lemon juice, and lemon zest until combined.

2. 2

   Pat the hake fillets dry with a paper towel. Place them in a shallow dish and spoon the marinade over both sides. Let them sit for 10 to 15 minutes — no longer than 20 minutes.

3. 3

   Preheat your grill or grill pan to medium-high heat. Brush the grates or pan lightly with oil to prevent sticking.

4. 4

   Place the fillets on the grill and cook undisturbed for 4 to 5 minutes. Flip carefully once and grill for another 3 to 4 minutes until the fish is opaque all the way through and flakes easily with a fork.

5. 5

   Remove from heat and rest for 1 to 2 minutes. Scatter fresh parsley over the top, squeeze a lemon wedge over each fillet, and serve immediately.