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.