Hake is a lean and delicate white fish similar to cod, flounder and halibut.
Its mild taste and texture make it suitable for cooking in a variety of ways, whether in the oven, on the grill or in a pan. No matter what method you use, the most important thing is to cook the hake fish, until the flesh is white and flaky and the silvery skin is just starting to crisp up.
Baked hake
Preheat the oven to 360°F (180°C). Hake is a delicate fish, which does not take much time to cook, so it is best to cook it at a moderate temperature. Baking hake brings out the natural flavor of the fish without adding unnecessary calories like you would add if you decided to fry the fish, for example.
Wrap each fillet in a sheet of aluminum foil. Make sure the skin is facing down, so that the meat is visible. Brush the fillets with a small amount of olive oil to prevent them from sticking. The foil will trap the moisture, preventing the hake from drying out in the heat of the oven.
Season the fish fillets. Sprinkle the hake with salt, black pepper, lemon or other spices of your choice. If you like, you can also add spicy vegetables or herbs to each fish. The fish will absorb the flavors of the other ingredients as it cooks, adding a little more depth.
The onions, garlic, capers and herbs such as parsley and dill are popular companions for baked hake.
Fold or twist the ends of the foil. Once you've seasoned the hake, seal each package to ensure they retain heat.
Arrange the wrapped fillets on a large baking sheet.
Leave 2″ (5 cm) - 3″ (7.6 cm) of space between them to allow heat to circulate.
Leave the fish in the oven for about 10-12 minutes.
If the fillets look like they need a little more time, place them back into the oven for 2-3 minutes.
Serve the baked hake with your favorite toppings.
Garnish it with a lemon slice or a sprig of parsley and enjoy.
