Oven-baked hake

Baked hake with lemon and garlic flavor

Preparation time: 10 minutes
Baking time: 45-50 minutes
Total time: 55-60 minutes
Servings: 4

The culinary journey of baked hake is one full of flavor and tradition. This delicate fish, with its white and tender flesh, is an excellent choice for family dinners or special occasions. Sourced from cold waters, hake is valued not only for its taste but also for its nutritional value, being rich in protein and omega-3 fatty acids.

Ingredients:

- 4 hake fillets (approximately 1 kg)
- 1 tablespoon extra virgin olive oil
- 1 fresh lemon
- 100 ml dry white wine
- 100 ml tomato juice
- 100 ml water
- 1 teaspoon pepper paste
- 4 cloves of garlic
- Salt and freshly ground pepper, to taste

Preparation:

1. Preparing the fish: Start by washing the hake fillets well under cold running water. If you prefer, you can cut the fish in half (as I did) to make it easier to serve. This method not only facilitates consumption but also helps with even baking.

2. Assembling: Preheat the oven to 190 degrees Celsius. In a deep baking dish, grease the bottom with a tablespoon of olive oil. Place the hake fillets in the dish, skin side down.

3. Seasoning: Sprinkle salt and freshly ground pepper over the entire surface of the fish, to taste. Generously drizzle with the juice of one lemon, which will add a fresh note and enhance the flavors.

4. Adding wet ingredients: Pour the dry white wine and tomato juice into the dish, then add 100 ml of water. These liquids will not only penetrate the fish but will also create a delicious sauce for serving.

5. Garlic: Peel the four cloves of garlic and slice them thinly. Sprinkle the garlic slices over the fish for a rich and aromatic flavor.

6. Pepper paste mixture: In a small bowl, mix the pepper paste with 100 ml of water. Drizzle this mixture over the fish, ensuring it is evenly distributed.

7. Baking: Place the dish in the preheated oven and let the fish bake for 45-50 minutes. During this time, the hake will become tender and absorb all the flavors of the ingredients. It is important to check it occasionally and, if necessary, drizzle it with the juices from the dish to prevent drying out.

8. Serving: Once ready, remove the dish from the oven and let the hake rest for a few minutes. Serve warm, along with boiled potatoes, which are a perfect side dish. You can garnish the plate with lemon slices, and for an extra touch of freshness, add a few fresh parsley leaves.

Practical tips:

- Choosing the fish: Always choose fresh fish with a shiny appearance and pleasant aroma. If you can’t find hake, you can also use other types of white fish, such as cod or sole.
- Variations: You can experiment with other herbs, such as dill or thyme, to change the flavor of the dish. You can also replace the wine with water or seafood juice for a different taste.
- Calories and nutritional benefits: A serving of hake (approximately 250 g) contains about 210 calories, making it a healthy option for a balanced diet. The fish is rich in protein, B vitamins, and omega-3 fatty acids, which are essential for heart health.

Frequently asked questions:

- Can I use other types of fish? Of course! Hake can be replaced with any white fish, but cooking time may vary.
- How can I enhance the flavor? By adding spices like paprika or chili flakes, you can achieve a spicy taste.
- What side dishes go well? Besides boiled potatoes, grilled vegetables or a green salad with lemon dressing are excellent.

Personal story: I have always associated fish dishes with moments spent with family around the table, where laughter and stories intertwine with delicious aromas. This baked hake recipe is one of my favorites, precisely for its simplicity and refinement. Every bite reminds me of Sunday meals when the family gathered to enjoy dishes cooked with love and passion.

I conclude with this thought: cooking is not just about preparing food, but about creating memories. Enjoy your meal!

 Ingredients: 4 pieces of hake fillet, 1 tablespoon of olive oil, 1 lemon, 100 ml of dry white wine, 100 ml of tomato juice, 100 ml of water, 1 teaspoon of bell pepper broth, 4 cloves of garlic, salt, pepper.

 Tags:  baked hake