Hake With Capers

Preparation:

Preparation: Defrost the hake, clean and wash them; mince the parsley with the garlic and the capers. Distribute half of the minced meat in the belly of the hake, place them in a pan greased with oil, sprinkle them with the remaining minced meat, salt them, pour over the wine and vinegar, cook them for about 10 minutes and serve them decorated with lemon slices.