How to make
Rub the two fish fillets with salt, black pepper, olive oil and tarragon. Wrap them with baking paper, by sealing it in the form of an envelope.
Place it in a baking pan and put it in a preheated oven at 390°F (200 degrees) for 20 minutes (or a little less, if the fillets are thin)
During this time, prepare the sauce, which should be ready at the same time as the hake.
Cut all of the vegetables plus the apple and stew them in olive oil for 5 minutes.
Pour the wine and leave it with the lid open for 1-2 minutes, so that the alcohol can evaporate.
Pour the broth, season with as much salt as you like and cook over medium heat for 15 minutes, then blend, until a smooth mixture is obtained. If desired, you can dilute it with a little more broth or water.
Remove the baked fish from the paper and place it in a serving platter. Drizzle it with the delicious sauce and serve the Hake en Papillote with Aromatic Sauce.
Enjoy!
