Baked Stuffed Hakes in White Wine Recipe

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 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.


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

The Baked Stuffed Hakes in White Wine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Hake (more Hake recipes)
Preparation Method: Baked (more Baked recipes)

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