Roasted Hake Tail
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- hake tail
- parsley, fresh
- cheese, grated
- lemon juice
- sherry
Instructions
- Place the hake tail in a long earthenware or metal roasting dish.
- Scatter fresh parsley and grated cheese over the top.
- Drizzle with lemon juice and sherry.
- Place in the oven and roast until cooked through.