This is one of the almost automatic ways in which PuertoRican cooks love to prepare their fish, no matter if it is Hake, Capitán, Red Snapper (Chillo) or Mero. I recommend it.

HAKE SMOTHERED IN ONIONS

3 tb olive oil
2 med slivered onions
2 tb minced scallions
3/4 cup white wine
salt and pepper to taste
2 lbs hake in 1 inch steaks
4 tsp bread crumbs
2 tb minced parsley

Heat oil in shallow, ovenproof casserole, and sauté onions and scallions. Cover and cook in low for 10 minutes. Add the wine, turn up the flame and reduce most of the liquid. Season with salt and pepper and remove from the heat. Sprinkle the fish with salt and pepper and add to the casserole. Spoon some of the onion mixture over the fish, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Bake in a 400 F oven for 15 minutes or until the fish is done.