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Form the hake cutlets into neat shapes and tie these if possible. Season well.
Use half the butter or margarine to grease an ovenproof baking dish, put the fish in this.
Skin the tomatoes and cut into really thin slices.
Peel the onion and grate it finely.
Put half the tomatoes over the fish, then the onion and parsley or chives and the rest of the tomatoes. Season well. Add the liquid and put the rest of the butter or margarine on top. Do not cover the dish.
Bake for approximately 30 minutes at 190¡C, gas mark 5, 375¡F. This should be sufficiently moist to make a sauce unnecessary.
4 cutlets hake
1 1/2oz butter or margarine 40g
4 large tomatoes
1 small onion
1tbsp chopped parsley or chives
2tbsp fish stock or water or white wine