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Heat the butter and olive oil in a large skillet over medium heat.
Add the onion and garlic and cook until the onion is softened about 5 minutes.
Add the mushrooms and cook until golden brown, about 5 minutes.
Add the white wine and simmer until the liquid is reduced by half, about 10 minutes.
Add the cream and simmer until the sauce is thickened, about 5 minutes.
Add the hake fillets to the skillet and cook until they are cooked through, about 5 minutes.
Serve the hake fillets with the creamy mushroom sauce and top with fresh parsley.