Hake in parchment is a delicious fish main course. This recipe uses fresh hake together with champignon mushrooms, tomatoes, mussels, black olives, chopped onion, chopped parsley, garlic, dry white wine, olive oil, salt and pepper. The hake is cooked in parchment, which preserves the flavors and aromas of the various ingredients. The result is a tasty and fragrant dish, perfect to serve on any occasion.
Scrub and wash the mussels, let them open over high heat and remove the mollusks
In a pan, sauté the garlic and chopped onion in the oil until softened, add the sliced mushrooms and brown, stirring; add the mussels, sliced olives, diced tomatoes, salt and pepper; cook for 5 minutes and sprinkle with parsley
Place a dish with the hake, a little wine, salt and pepper in the oven at 180°C for 10 minutes
Spread some of the sauce on a sheet of parchment paper, place the fish on top and add more sauce
Close the parcels and bake at 190°C for 15 minutes
Parchment paper
Pan
Italy
| Energy (kcal) | 62.02 |
| Carbohydrates (g) | 2.57 |
| of which Sugars (g) | 1.62 |
| Fat (g) | 2.12 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 8.28 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.09 |
