We add lemon juice, olive oil, salt, pepper, chopped parsley, white onions, capers and pickles to cleaned and cooked hake meat. Once mixed we tie it all up together with mayonnaise.
We bake the peppers and peel the skin. Out of each pepper we make two filets which we fill with the hake mixture. We roll everything in tubes, put on plates, arrange and sprinkle with olive oil.