Baked hake

A few years ago I was faced with a whole hake at the fishmonger, I had never thought it looked that scary. Worse still, it was when they told me that to check its freshness I should drip blood if I cut it. From that moment on, I preferred to continue thinking that hake fillets swim happily through the seas and we caught them ready and without bones to take them to the oven. Today we will prepare some baked hake fillets that of course we will buy frozen and without bones. We will achieve the note of color with some delicious dry tomatoes.

Preparation time: 20 minutes

Ingredients ( for two)

2 hake fillets
1 bag of dried tomatoes
1 spreadable cheese with fine herbs
3 cloves of garlic
fresh basil leaves
olive oil
lemon juice
salt, pepper, sugar
bread crumbs

Preparation:

We hydrate the dried tomatoes for several hours in olive oil. We can also put them in mineral water for an hour. I recommend mineral water so that they do not taste like chlorine with tap water. Then we put them in a pan with the oil where they were hydrated and we add minced garlic, cut basil leaves, salt and sugar. We leave in the fire until the garlic is cooked.

On the other hand, we arrange the hake fillets in a bowl with oil, season, and sprinkle with lemon juice. Then sprinkle with breadcrumbs and drops of oil and bake for about 8 minutes, or a little longer if they were still frozen.

After that time we take it out of the oven and if we had frozen it, we remove any excess water that may be in the source. Then we spread it with abundant cheese with the fine herbs.