Sunday, September 5, 2010

Baked Stuffed Hake in White Wine

Serves/Makes: 4

  • 1 tablespoon (15 g) unsalted margarine
  • 2 medium-size onions, thinly sliced
  • 1 garlic clove, finely minced
  • 1/2 cup (125 mL) fine breadcrumbs
  • 2 tablespoons (30 mL) freshly chopped parsley
  • 1 teaspoon (5 mL) grated lemon rind
  • 1/4 teaspoon (1 mL) black pepper
  • 4 (8-ounce / 227-g each) silver Hake(scaled and cleaned)
  • 1/3 cup (80 mL) dry white wine
How to cook Baked Stuffed Hake in White Wine:
  • Preheat oven to 400° (200°C).
  • Into a medium-size fry pan, melt margarine over medium heat; soften onion slices, uncovered, for 5 minutes.
  • Remove softened onion slices from heat.
  • Transfer half of onion slices into a bowl; mix in minced garlic, breadcrumbs, chopped parsley, grated lemon rind and black pepper.
  • Thoroughly mix, until of stuffing consistency.
  • Evenly stuff each silver Hake; secure openings with toothpicks.
  • Layer half of remaining onion slices over the bottom of a lightly greased oven-safe pan.
  • Arrange silver Hake on top of onion slices, head to tail; garnish with remaining onion slices.
  • Pour in dry white wine; cover tightly with a foil.
  • Bake into preheated oven for 30 minutes.
  • Fish is done when flesh can easily be broken-up with a fork.

To barbecue this fish, use a foil instead of a pan; barbecue for 30 minutes, over medium-high coals.

If you would like to have more information concerning different types of Hake products that are available, please visit:

No comments:

Post a Comment