Spanish Stuffed Hake Fillet | Juicy Oven-Baked Seafood Dish

Preheat the oven to 190 °C. Rinse the thawed hake fillets, pat them thoroughly dry with paper towels, then lightly season both sides with salt and pepper.

Cut the leek in half lengthwise, wash it, and slice it thinly. Finely chop the garlic and fresh parsley. Coarsely chop the shrimp.

Heat 2 tbsp of extra virgin olive oil in a pan. Add the leek and garlic, then sauté over medium heat for 5-6 minutes until the leek softens and becomes translucent.