Hake fillets in white wine

  • 800 g of hake fillet
  • 4 fresh tomatoes
  • 1dl white wine
  • a bit of flour
  • olive oil
  • a parsley leave, pepper, salt.

Preparation time: 45 minutes. Serves 4:

Preparation:

Wash and dry (with a paper towel) the fillets, pour salt and pepper, roll into the flour and fry on olive oil. Lay the fried hake fillets in a shallow stew, and put pealed tomato slices between them. Sprinkle it all with wine, throw chopped parsley over, cover with aluminum foil and put in an avon for 20 minutes at 220oC.

Serve with boiled potatoes.