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Hake Baked with Tomato, Potatoes, Broad Beans and Quely Picada Ajo y Perejil biscuit crumbs



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.

Products Quely used in this recipe:

Receta Quely

For the hake

  • 720 g. hake loins
  • 100 ml. white wine
  • 2 cloves of garlic
  • 2 tomatoes
  • 4 dessert spoons Quely Picada biscuit crumbs with garlic and parsley
  • 1 lemon
  • Salt
  • Black pepper
  • 2 potatoes
  • 80 g. broad beans
  • 4 dessert spoons extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoon chopped parsley

For the decoration

  • Parsley leaves

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