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    You are in: Home / Recipes / Hake in White Wine (Merluza a La Vasca) Recipe
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    Hake in White Wine (Merluza a La Vasca)

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    3 Total Reviews

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    • on February 09, 2011

      I used skinless flounder, so skipped the frying part, placed in a single layer in a large baking dish, used vermouth instead of white wine - this adds additional herbal notes and works very well with a dish like this. Mine did not brown by the time the fish was done, and had I realized how much liquid was left, I would have made a little sauce to nap the fish with - now the juices are strained and frozen for a future fishy soup. This went nicely with rice and mixed veggies.

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    • on December 28, 2009

      Wow, what a fantastic, quick and easy meal! The only thing I adjusted was adding a few chopped anchovies to the oil before frying the fish. Will definitely make this again!

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    • on June 24, 2009

      WoW! Delicious recipe for fish! I actually used a Basa fillet with no skin so I of course skipped the part dealing with the skin. I used a non-stick skillet with a metal handle so I could place the thing in the oven as directed. The fish was super moist and the combination of flavors are delightful. Made for Potluck Tag 2009.

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    Nutritional Facts for Hake in White Wine (Merluza a La Vasca)

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.0
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 2.1 g
    Cholesterol 99.3 mg
    Sodium 131.5 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.7 g
    Sugars 0.8 g
    Protein 42.1 g

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