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Hake Lemon Loaf (Fish Loaf)
1 ½ lbs. Hake fillets
3 tbs. Fresh Parsley (chopped)
3 Tbs. Soft margarine or butter
4 Tbs. Dry White Wine
½ cup Bread Crumbs (unseasoned)
2 Lemons
2 Medium Onions
1 Tsp. Hunters Fish Seasoning
Freshly Ground Pepper
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Grease a small, deep oven-proof baking pan with butter or margarine to prevent sticking. Rinse Hake fillets under cold running water and pat dry. Slice the lemons into very thin slices and remove the seeds. Peel and thinly slice the onions. You will be creating four layers of alternating Hake, lemon and onions. To form the first, spread one fourth of the Hake evenly over the bottom. Top the Hake with one fourth of the lemons and then add a layer of onions using one fourth of them. Sprinkle 1 tablespoon of the wine on top. This completes the first layer. Arrange three more layers exactly like the first using up all the ingredients. Sprinkle the fish seasoning, parsley and ground pepper on the top. Complete the loaf by spreading the bread crumbs over it and evenly distributing the remaining margarine over the top. Bake in a 400 degree oven for about a half hour.
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