Hake baked with tomato, potatoes and broad Beans
For the hake
720 g. hake loins100 ml. white wine2 cloves of garlic2 tomatoes4 dessert spoons Quely Picada biscuit crumbs with garlic and parsley1 lemonSaltBlack pepper2 potatoes80 g. broad beans4 dessert spoons extra virgin olive oil1 dessert spoon chopped parsley
For the decoration
Parsley leaves
720 g. hake loins100 ml. white wine2 cloves of garlic2 tomatoes4 dessert spoons Quely Picada biscuit crumbs with garlic and parsley1 lemonSaltBlack pepper2 potatoes80 g. broad beans4 dessert spoons extra virgin olive oil1 dessert spoon chopped parsley
For the decoration
Parsley leaves
For the hake
Cut four 180 gr. loins in half and season with salt and pepper.Place a slice of lemon on top of each loin and set aside.After peeling the tomatoes and removing the seeds, dice them finely.Peel and slice the potatoes, fry them in oil, remove from the pan, season with salt and pepper and set aside.Place the hake loins on a baking tray, with the sliced potatoes on top.Add the white wine, oil, tomatoes, broad beans, garlic and the Quely Picada biscuit crumbs.Put into the oven at 200º C for 7 minutes and then set aside.
Assembly of the dish
With great care, place the hake on a plate with the potatoes on top and decorate the result with parsley leaves.
