- 1 tablespoon [15 g] unsalted margarine
- 2 medium-size onions, thinly sliced
- 1 garlic clove, finely minced
- 1/2 cup [125 mL] fine breadcrumbs
- 2 tablespoons [30 mL] freshly chopped parsley
- 1 teaspoon [5 mL] grated lemon rind
- 1/4 teaspoon [1 mL] black pepper
- 4 [8-ounce / 227-g each] silver hakes, scaled and cleaned
- 1/3 cup [80 mL] dry white wine
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- Preheat oven to 400° [200°C].
- Into a medium-size frypan, melt margarine over medium heat; soften onion slices, uncovered, for 5 minutes.
- Remove softened onion slices from heat.
- Transfer half of onion slices into a bowl; mix in minced garlic, breacrumbs, chopped parsley, grated lemon rind and black pepper.
- Thorouly mix, until of stuffing consistency.
- Evenly stuff each silver hake; secure openings with toothpicks.
- Layer half of remaining onion slices over the bottom of a lightly greased oven-safe pan.
- Arrange silver hakes on top of onion slices, head to tail; garnish with remaining onion slices.
- Pour in dry white wine; cover tightly with al foil.
- Bake into preheated oven for 30 minutes.
- Fish is done when flesh can easily be broken-up with a fork.
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