How to cook Baked Stuffed Hakes in White Wine
- 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
- 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
Preparation Method: Baked