Hake Lemon Loaf

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Hake fillets
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Chopped fresh parsley
2		Lemons
3 tablespoons	45ml	Soft margarine or butter
2 tablespoons	30ml	Onions (medium)
4 tablespoons	60ml	Dry white wine
1 teaspoon	5ml	Mixed herbs
1/2 cup	73g / 2.6oz	Unseasoned bread crumbs

Recipe Instructions

Grease a small, deep oven-proof baking pan with a little margarine to prevent sticking. Rinse hake filets under cold running water and pat dry. Slice the lemons into very thin slices and remove the seeds. Peel and thinly slice the onions.

You will be creating four layers of alternating hake, lemon and onions. To form the first, spread one-fourth of the hake evenly over the bottom. Top the hake with one-fourth of the lemons and then add a layer of onions using one-fourth of them. Sprinkle 1 tablespoon of the wine on top. This completes the first layer.

Arrange three more layers exactly like the first using up all the ingredients. Sprinkle the herbs, parsley and ground pepper on the top. Complete the loaf by spreading the bread crumbs over it and evenly distributing the remaining margarine over the top. Bake in a 400 degree oven for about a half hour.

This recipe yields ?? servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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