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Sundried Tomato stuffed Hake with Spinach
Preheat the oven to 190C/gas mark 5 Mix the sun-dried tomatoes, garlic and olive oil together. Spread out the fish fillet and on one end place the sun-dried tomato mixture. Roll the fillet and place it seam side down in an oiled ovenproof dish. Cover with foil and bake for 15mins or until the flesh flakes easily. Meanwhile, wash the spinach and remove any large stalks, dry well. Heat the butter in a large pan and add the spinach, cook until it wilts down, season to taste. Arrange spinach on warmed plates and top with the stuffed fillet. Sprinkle with Parmesan.