Vegetables with hake

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  • The loins of frozen hake: 4
  • Carrots: 2
  • Onion: 1
  • Courgete (average): 1
  • Leek: 8 slices
  • Bay leaf: 1
  • Lemon juice: taste.
  • Salt: taste.
  • Chips, almond: taste.
  • Breadcrumbs: taste.


Cut carrot in faripas (you can use the tool with which peeled carrot), the onion, the courgete and the slices of garlic French, into a frying pan and leave to ascertain with a little bit of olive oil. Place the bay leaf to give taste and season with a little salt. When the vegetables are soft (almost cooked) line an oven tray with the vegetables, and put up the loins of hake. Sprinkle them with lemon juice, put the bread crumbs and the almonds on top. Bake it in the oven until golden brown and up to the loins are cooked.

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