Baked hake with potatoes
Hake fillets baked on a bed of potatoes with white wine, where the garlic and onion salt seasons the fish gently and flavours the potatoes.
45 min · Serves 4
Ingredients
- 4 hake fillets (about 150 g each)
- 600 g potatoes, thinly sliced
- 3 tbsp (45 ml) olive oil
- 100 ml dry white wine
- 2 tsp Xalte Garlic & Onion salt
- 2 tbsp chopped fresh parsley
- 1 lemon
Method
- 1Preheat the oven to 200 °C. Toss the potatoes in a baking dish with 2 tbsp of the oil and 1 tsp of the Xalte Garlic & Onion salt.
- 2Bake for 25 minutes, until almost tender.
- 3Season the hake with the rest of the salt, lay it on the potatoes and pour over the wine and the remaining oil.
- 4Bake for 10-12 minutes more, until the fish is opaque and flakes easily.
- 5Scatter with the parsley and serve with lemon wedges.
