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Serves/Makes: 4

Ingredients:

• 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 hakes, scaled and cleaned
• 1/3 cup (80 mL) dry white wine

How to cook Baked Stuffed Hakes 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, breacrumbs, chopped parsley, grated lemon rind and black pepper.
• Thorouly 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 hakes on top of onion slices, head to tail; garnish with remaining onion slices.
• Pour in dry white wine; cover tightly with al foil.
• Bake into preheated oven for 30 minutes.
• Fish is done when flesh can easily be broken-up with a fork.

Note:

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

This recipe for Baked Stuffed Hakes in White Wine serves/makes: 4

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Main Ingredient: Hake
Preparation Method: Baked