Hake fillet with red wine sauce

Submitted by enr on 13 Jul 2009
Ingredients
600 g fillet of hake
1 head of garlic
2 cup dry white wine
1 cup sunflower oil
salt, pepper, bay leaf leaves 2
3 slices of lemon
Method
Tenderloin washed well, add salt and ranks in the pan so that the skin is down. Add edronaryazaniyat garlic, bay leaves, lemon, pepper, the oil, wine and half a cup water. Crisp shake to mix well all products. Bake in preheated oven. Bake 10-15 minutes, then turned over and baked for 10-12 minutes more. Fillet served with a side of boiled potatoes or tomatoes and cucumbers, and fried potatoes.
Containers:
Difficulty
Average
Tested
0 users
13 Jul 2009
Author
PassionFlower
Source
cookbook (Zemizdat Sofia 1984)