Medallions of hake with coriander and olives

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Ingredients

  • Medallions of hake frozen: 6
  • Bechamel sauce: 1 Package (small)
  • Mustard: 1 Tablespoon
  • Olives pitted and departures: taste.
  • Coriander: taste.
  • Salt: taste.
  • Olive oil: taste.

Directions

Take the medallions are still frozen, and seasoned with salt and a dash of olive oil in medium oven pre-heated (170ºC) about 10 minutes.

Mix in a cup the bechamel sauce, coriander well washed in the branch and/or sheet and mustard. Pour over the fish and add the olives.

Put in the oven again for a further 10 or 15 minutes, or until golden brown.

Keep up with mashed potatoes.

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Suggestions for the category: Other Fish


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