Loins of hake “with coriander”

Ingredients: 1 pack of hake loins; ½ lemon; 2 tablespoons of white wine; 2 garlic cloves; Oil; 1 tablespoon (soup) Maizena flour; 1 bunch of coriander; Salt and black pepper. Preparation: Season the hake loins, still frozen, with the lemon juice, salt and pepper. Let thaw. In a mixing bowl add the garlic with the coriander, a little salt and a drizzle of olive oil and blend. Heat a little olive oil and add the garlic and coriander paste. Stir and let it brown. Mix the flour with a little cold water and add to the mixture. Then add the tenderloins and cook over a low heat. Sprinkle with the wine. If the sauce thickens too much, sprinkle with a little water. When the loins are cooked, remove and drizzle with a few drops of lemon juice. Pique more coriander over the loins. Serve with mashed potatoes and slices of fried bread. (I accompanied it with boiled new potatoes with skin). Source and rights: http://umcantinhonacozinha.blogspot.com/2007/02/lombos-de-pescada-de-coentrada.html