Hake Fillets, Monchique Style

Serves 4

  • 800 grs of hake ;
  • 1 kg of potatoes ;
  • 100 grs of onions ;
  • 30 grs of red sweet peppers ;
  • 100 grs of butter ;
  • 1 egg ;
  • 1 lemon ;
  • 50 grs of flour ;
  • 1 dl of milk ;
  • 1 bunch of parsley ;
  • salt to taste ;
  • water


Prepare the hake, wash it and clean away the skin and bones. Cut it into fillets. Season with salt and lemon juice. Dip the fillets in the milk and flour.
Place them in a frying-pan with butter and brown the fillets on both sides. Then place the pan in the oven to complete the cooking.
Meanwhile, peel the onions and cut them up very finely.
In another pan, fry the onions with the rest of the butter.
In yet another vessel, boil the egg in water and salt. When the egg is boiled, let it cool off and then take off its shell.
Chop up the red sweet peppers, the parsley and the egg. Add to the pan in which you fried the onions.
Garnish with boiled potatoes and sprinkle with chopped parsley.

Hint: Use a large hake.

Algarve Tourist Region

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