How to cook
Clean the fish fillets from their bones, if any. Wash and dry them with kitchen paper.
Put the fillets in a deep plate and sprinkle them with the juice of half a lime, 3 tbsp. of olive oil, salt, white pepper, dill and parsley.
Rub the marinade into the hake, cover it with foil and refrigerate it for 1 hour.
Peel the potato and cut it into thin slices, almost like chips. Cut the garlic, if you are going to use some.
Cover the bottom of the baking pan with a large piece of aluminum foil, so that it comes out of the pan and so that you can later wrap the hake fish in it.
Grease the bottom with olive oil and arrange the potatoes in one layer. Sprinkle them with salt and paprika.
Put butter on them and place the fish skin side down. Pour the marinade and put a little more butter on the fillets.
Wrap the foil and seal it well.
Bake the marinated hake at 360°F (180°C) in a preheated oven for 30-35 minutes. If the fillets are thinner, they will be ready in 20 minutes.
In case the potatoes need more time, take out the hake fillets and bake the potatoes for another 5 minutes, with the foil removed and at a higher temperature.
The idea of them being very thin to cook everything together, but if you don't want to risk it, you can bake the potatoes in advance and add the fish at a later stage.
Serve the hake fillets warm, with the potato garnish and the sauce.
Enjoy this oven-baked marinated hake in foil!