Baked hake

Ingredients for an Easy and Simple Recipe

• 4 steaks hake about 150g each. You can use our Skinless Cape Hake Fillets
• 3 medium potatoes
  
• 4 cloves of garlic
  
• 1 lemon (zest and juice)
  
• 4 tablespoons of extra virgin olive oil
  
• 1 sprig of fresh parsley
  
• Salt and pepper to taste
  
• Optional: a splash of dry white wine (50 ml)

How to make juicy baked hake 

1. Prepare the oven and the potatoes: Preheat the oven to 200°C. Wash and peel the potatoes, and cut them into thin slices (about 3-4 mm) so they cook quickly.
   1. (Optional – If you use ultra-frozen Delfín hake): If you decide to use our frozen hake fillets, it's important to defrost them properly before adding them to the oven to achieve the best texture and flavor. To do this, see here. How to defrost fish quickly
2. Assemble the base: On a baking sheet, arrange the potato slices in a single layer. Season with salt and pepper and drizzle with 2 tablespoons of olive oil. Bake for 15 minutes until they begin to brown.
   
3. Prepare the fillets: Meanwhile, season the hake fillets with salt and pepper. Peel and finely chop the garlic. Mix the minced garlic with the lemon zest, lemon juice, and the remaining 2 tablespoons of olive oil. If using, add the white wine here.
   
4. Assemble the plate: Carefully remove the tray from the oven, place the fillets on top of the partially roasted potatoes, and pour the garlic, lemon, and oil mixture over the top.
   
5. Bake: Return the tray to the oven and bake for 10-15 minutes, until the hake is cooked (it becomes opaque and flakes easily with a fork) and the potatoes are tender and golden.
   
6. Finish: Chop fresh parsley and sprinkle it over the fish just before serving.

Pairing and Presentation

A young, dry white wine (such as Albariño or Verdejo) pairs perfectly with baked hake. Serve the fillets on a bed of potatoes, drizzled with a little more lemon juice and garnished with chopped parsley. If you like, add a few lemon slices to the dish for a fresh and colorful touch.

Extra tips and tricks

• If you want a crunchy touch, sprinkle some breadcrumbs on top before baking.
  
• Do not overcook the hake: as soon as it becomes opaque and crumbly, remove it from the oven.
• You can prepare the potatoes in advance and only add the fish when you're ready to bake to save time.

Other recipes with hake as the main ingredient: