Venture into the world of seafood with our collection of 23 Delicious Hake Recipes for Seafood Lovers! Whether you’re craving a quick weeknight dinner or looking to impress with a gourmet meal, hake’s mild flavor and flaky texture make it a versatile star in any dish. Dive in and discover how easy it is to bring the ocean’s bounty to your table tonight!
Garlic Butter Hake Fillet
Zesty and flavorful, this Garlic Butter Hake Fillet is a simple yet elegant dish that’s perfect for a quick weeknight dinner. With just a few ingredients, you can create a meal that’s both delicious and impressive.
Ingredients
- Hake fillet – 1 lb
- Butter – 4 tbsp
- Garlic – 3 cloves, minced
- Lemon juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the fillet.
- Pat the hake fillet dry with paper towels to remove excess moisture, which helps in achieving a better sear.
- Season both sides of the fillet with salt and black pepper evenly.
- In a skillet over medium heat, melt 2 tbsp of butter until it starts to foam, indicating it’s hot enough to cook the fish.
- Place the fillet in the skillet and cook for 3 minutes on each side until golden brown, using a spatula to flip it gently to prevent breaking.
- Transfer the fillet to a baking dish and set aside.
- In the same skillet, add the remaining 2 tbsp of butter and minced garlic, sautéing for 1 minute until fragrant but not browned.
- Remove the skillet from heat and stir in the lemon juice to create a flavorful sauce.
- Pour the garlic butter sauce over the fillet in the baking dish, ensuring it’s evenly coated.
- Bake in the preheated oven for 10 minutes, or until the fish flakes easily with a fork.
Wonderfully tender and infused with the rich flavors of garlic and butter, this hake fillet is a delight. Serve it over a bed of steamed vegetables or with a side of crusty bread to soak up the delicious sauce.
Hake in White Wine Sauce
Zesty and light, this Hake in White Wine Sauce is a perfect dish to elevate your weeknight dinner. Follow these simple steps to create a meal that’s both elegant and approachable.
Ingredients
- Hake fillets – 4 (6 oz each)
- White wine – 1 cup
- Butter – 2 tbsp
- Garlic – 2 cloves, minced
- Salt – ½ tsp
- Pepper – ¼ tsp
- Fresh parsley – 2 tbsp, chopped
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the hake.
- Season the hake fillets evenly with salt and pepper on both sides.
- In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
- Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant but not browned.
- Place the hake fillets in the skillet, cooking for 2 minutes on each side to lightly brown.
- Pour the white wine into the skillet, bringing it to a simmer for 1 minute to slightly reduce.
- Transfer the skillet to the preheated oven and bake for 10 minutes, or until the hake is opaque and flakes easily with a fork.
- Sprinkle the chopped parsley over the hake before serving to add a fresh, colorful touch.
Tender and flaky, the hake absorbs the aromatic white wine sauce beautifully, making each bite a delight. Serve it over a bed of steamed vegetables or alongside a crisp salad for a balanced meal.
Spicy Hake Tacos
Unleash the flavors of the sea with these Spicy Hake Tacos, a dish that combines the mild, flaky texture of hake with a kick of heat, all wrapped in a soft tortilla. Perfect for a quick weeknight dinner or a festive weekend meal, this recipe is straightforward and satisfying.
Ingredients
- Hake fillets – 1 lb
- Chili powder – 1 tbsp
- Ground cumin – 1 tsp
- Salt – ½ tsp
- Olive oil – 2 tbsp
- Corn tortillas – 8
- Lime – 1, cut into wedges
- Fresh cilantro – ¼ cup, chopped
Instructions
- Preheat your skillet over medium heat (350°F) and add 1 tbsp of olive oil.
- While the skillet heats, mix the chili powder, cumin, and salt in a small bowl. Tip: Toasting the spices in a dry pan for 30 seconds before mixing can enhance their flavors.
- Pat the hake fillets dry with paper towels, then rub the spice mixture evenly over both sides.
- Place the fillets in the skillet and cook for 4 minutes on each side, or until the fish flakes easily with a fork. Tip: Avoid moving the fish too much while cooking to ensure a nice crust forms.
- Remove the fish from the skillet and let it rest for 2 minutes before flaking it into large pieces.
- Warm the tortillas in the skillet for about 30 seconds on each side. Tip: Covering the tortillas with a damp paper towel before heating can keep them soft.
- Assemble the tacos by dividing the hake among the tortillas, then topping with cilantro and a squeeze of lime.
Kick back and enjoy the contrast of the crispy, spicy hake against the soft tortillas, with the fresh cilantro and lime adding a bright finish. For an extra layer of flavor, serve with a side of avocado slices or a drizzle of crema.
Hake and Potato Bake
Zesty and comforting, this Hake and Potato Bake is a simple yet satisfying dish that combines the mild flavor of hake with the heartiness of potatoes, baked to perfection. It’s an ideal meal for beginners looking to impress with minimal effort.
Ingredients
– Hake fillets – 1 lb
– Potatoes – 2 large, sliced thin
– Heavy cream – 1 cup
– Grated Parmesan cheese – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lightly grease a baking dish with 1 tbsp of olive oil to prevent sticking.
3. Arrange the thinly sliced potatoes in a single layer at the bottom of the dish, slightly overlapping for even cooking.
4. Season the potatoes with ½ tsp of salt and ¼ tsp of black pepper for flavor.
5. Place the hake fillets on top of the potatoes, ensuring they’re evenly spaced.
6. Pour the heavy cream over the hake and potatoes, covering them lightly.
7. Sprinkle the grated Parmesan cheese evenly over the top for a golden crust.
8. Drizzle the remaining 1 tbsp of olive oil over the cheese to help it brown.
9. Bake in the preheated oven for 25 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
10. Let the bake rest for 5 minutes before serving to allow the flavors to meld.
Succulent and creamy, this Hake and Potato Bake offers a delightful contrast between the tender fish and the crispy, cheesy topping. Serve it with a side of steamed greens for a balanced meal or enjoy it as is for a cozy dinner.
Pan-Seared Hake with Lemon Butter
Ready to elevate your weeknight dinner with a dish that’s both elegant and easy? Pan-seared hake with lemon butter is a light, flavorful option that comes together in minutes, perfect for beginners looking to impress.
Ingredients
- Hake fillets – 2 (6 oz each)
- Butter – 3 tbsp
- Lemon – 1, juiced
- Salt – ½ tsp
- Olive oil – 1 tbsp
Instructions
- Pat the hake fillets dry with paper towels to ensure a good sear.
- Season both sides of the fillets with salt.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
- Place the fillets in the skillet, skin-side down if they have skin. Cook for 4 minutes without moving to get a golden crust.
- Flip the fillets carefully and cook for another 3 minutes until the fish flakes easily with a fork.
- Reduce the heat to low and add butter to the skillet. Once melted, add lemon juice, swirling the pan to combine.
- Spoon the lemon butter sauce over the fillets for 1 minute, then remove from heat.
Enjoy the delicate, flaky texture of the hake, beautifully complemented by the rich, tangy lemon butter sauce. Serve it over a bed of steamed greens or with a side of roasted potatoes for a complete meal.
Hake Chowder
Discover the comforting embrace of Hake Chowder, a dish that marries the delicate flavors of the sea with the heartiness of a classic chowder. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- Hake fillets – 1 lb
- Potatoes – 2 cups, diced
- Onion – 1, finely chopped
- Heavy cream – 1 cup
- Water – 2 cups
- Butter – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Melt butter in a large pot over medium heat (350°F).
- Add chopped onion, sauté until translucent, about 5 minutes.
- Tip: Stir occasionally to prevent burning.
- Add diced potatoes and water, bring to a boil.
- Reduce heat to low, simmer until potatoes are tender, about 15 minutes.
- Tip: Test potato tenderness with a fork.
- Add hake fillets, cook for 5 minutes.
- Gently break the fillets into chunks with a spoon.
- Pour in heavy cream, stir gently to combine.
- Season with salt and black pepper, simmer for another 5 minutes.
- Tip: Avoid vigorous stirring to keep the fish chunks intact.
Flavorful and creamy, this Hake Chowder boasts tender fish pieces and soft potatoes in every spoonful. Serve it with crusty bread for dipping or garnish with fresh parsley for a pop of color.
Grilled Hake with Herb Marinade
Outstanding for a light yet flavorful dinner, grilled hake with herb marinade combines simplicity with elegance. This dish is perfect for beginners looking to impress with minimal effort.
Ingredients
- Hake fillets – 2 (6 oz each)
- Olive oil – ¼ cup
- Lemon juice – 2 tbsp
- Garlic – 2 cloves, minced
- Fresh parsley – 2 tbsp, chopped
- Fresh dill – 1 tbsp, chopped
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your grill to medium-high heat (400°F).
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, salt, and black pepper to create the marinade.
- Place the hake fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let them marinate for 15 minutes at room temperature.
- Lightly oil the grill grates to prevent sticking. Tip: Use a paper towel dipped in oil and hold it with tongs to safely oil the grates.
- Grill the hake fillets for 4-5 minutes on each side, or until the fish flakes easily with a fork. Tip: Avoid moving the fish too much to prevent it from breaking apart.
- Check for doneness by inserting a fork into the thickest part of the fillet; it should go in with little resistance. Tip: The fish will continue to cook slightly after removed from the grill, so it’s okay if it’s just shy of being done.
Creating a succulent meal, the grilled hake boasts a tender texture and a bright, herby flavor that’s irresistibly fresh. Serve it alongside a crisp salad or over a bed of quinoa for a complete, nutritious meal.
Hake and Shrimp Paella
Unlock the flavors of the sea with this simple yet elegant Hake and Shrimp Paella, perfect for a weekend dinner that transports you straight to the Mediterranean coast.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Rice – 1 cup
- Chicken broth – 2 cups
- Hake fillets – 1 lb, cut into chunks
- Shrimp – 1 lb, peeled and deveined
- Paprika – 1 tsp
- Saffron – 1 pinch
- Salt – ½ tsp
- Peas – ½ cup
- Lemon – 1, wedged
Instructions
- Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
- Add diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
- Stir in rice, coating it well with the oil and onion mixture, for about 1 minute.
- Pour in chicken broth, then add paprika, saffron, and salt, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low, simmering uncovered for 15 minutes. Tip: Do not stir the rice after this point to achieve the perfect socarrat (crispy bottom).
- Arrange hake chunks and shrimp evenly over the rice, then sprinkle peas on top.
- Cover the pan with a lid or aluminum foil, cooking for an additional 10 minutes, or until the seafood is cooked through. Tip: The shrimp should turn pink and opaque.
- Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld. Tip: This resting time is crucial for the paella to absorb all the juices.
- Serve with lemon wedges on the side for squeezing over the top.
Gloriously aromatic and vibrant, this paella boasts a delightful contrast between the tender hake, succulent shrimp, and the slightly crispy rice. For an extra touch of elegance, garnish with fresh parsley and serve directly from the pan at the table.
Hake Ceviche
Ready to dive into the refreshing world of ceviche? Today, we’re focusing on a simple yet elegant Hake Ceviche, perfect for beginners eager to explore raw fish dishes with confidence.
Ingredients
- Hake fillet – 1 lb
- Lime juice – 1 cup
- Red onion – ½ cup, thinly sliced
- Cilantro – ¼ cup, chopped
- Salt – 1 tsp
Instructions
- Cut the hake fillet into ½-inch cubes, ensuring all pieces are uniform for even curing.
- Place the hake cubes in a glass bowl and pour the lime juice over them, making sure all pieces are fully submerged. Tip: The acidity of the lime juice will cook the fish, so ensure it’s fresh for the best flavor.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. The fish is ready when it turns opaque and feels firm to the touch.
- While the fish cures, soak the sliced red onion in cold water for 10 minutes to mellow its sharpness, then drain.
- After the hake has cured, drain off the lime juice, reserving 2 tablespoons for later use.
- Gently mix the cured hake with the soaked red onion, chopped cilantro, and reserved lime juice. Tip: Handle the fish gently to keep the pieces intact.
- Season the mixture with salt, stirring carefully to combine. Tip: Taste before adding more salt, as the lime juice already adds a lot of brightness.
- Let the ceviche sit for 5 minutes before serving to allow the flavors to meld.
Unbelievably fresh and zesty, this Hake Ceviche boasts a tender texture with a vibrant kick from the lime and cilantro. Serve it atop crispy tostadas or with avocado slices for a creamy contrast.
Hake with Tomato and Olive Sauce
Ready to dive into a simple yet flavorful dish that brings the ocean to your table? This hake with tomato and olive sauce is a perfect weeknight dinner that’s both nutritious and delicious.
Ingredients
- Hake fillets – 4 (6 oz each)
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Tomatoes – 1 cup, diced
- Green olives – ½ cup, sliced
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your skillet over medium heat and add 1 tbsp of olive oil.
- Season the hake fillets with salt and black pepper on both sides.
- Place the fillets in the skillet and cook for 4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Avoid moving the fish too much to prevent it from breaking.
- Remove the fish from the skillet and set aside on a warm plate.
- In the same skillet, add the remaining 1 tbsp of olive oil and sauté the minced garlic for 30 seconds until fragrant.
- Add the diced tomatoes and sliced green olives to the skillet, cooking for 3 minutes until the tomatoes soften. Tip: If the sauce seems too thick, a splash of water can loosen it.
- Return the hake fillets to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to let the flavors meld. Tip: For an extra burst of flavor, a sprinkle of fresh herbs like parsley can be added at this stage.
Outstanding in its simplicity, this dish offers a tender, flaky fish complemented by a vibrant, tangy sauce. Serve it over a bed of quinoa or with a side of steamed vegetables for a complete meal.
Baked Hake with Parmesan Crust
Whether you’re looking to impress at a dinner party or simply want to try something new for a weeknight meal, this Baked Hake with Parmesan Crust is a foolproof choice. With its crispy topping and tender fish, it’s a dish that feels gourmet but is surprisingly simple to make.
Ingredients
- Hake fillets – 4 (6 oz each)
- Parmesan cheese – ½ cup, grated
- Breadcrumbs – ½ cup
- Olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a small bowl, mix together the grated Parmesan cheese and breadcrumbs until well combined.
- Place the hake fillets on a lightly greased baking sheet, ensuring they’re not touching for even cooking.
- Drizzle the lemon juice evenly over the fillets, then season with salt and black pepper.
- Sprinkle the Parmesan and breadcrumb mixture over the top of each fillet, pressing lightly to adhere.
- Drizzle the olive oil over the crusted fillets to help achieve a golden color.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the fish flakes easily with a fork.
- Let the fillets rest for 2 minutes before serving to allow the juices to redistribute.
Light and flaky with a satisfying crunch from the Parmesan crust, this dish pairs beautifully with a side of roasted vegetables or a fresh salad. For an extra touch of elegance, serve it with a drizzle of herb-infused olive oil.
Hake and Spinach Stuffed Shells
When you’re looking for a dish that combines comfort with a touch of elegance, these hake and spinach stuffed shells are a perfect choice. They’re easy to make and packed with flavors that will impress any dinner guest.
Ingredients
- Jumbo pasta shells – 12 oz
- Hake fillets – 1 lb
- Fresh spinach – 2 cups
- Ricotta cheese – 1 cup
- Parmesan cheese – ½ cup
- Garlic – 2 cloves
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Marinara sauce – 2 cups
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- While the pasta cooks, heat olive oil in a pan over medium heat, add minced garlic, and sauté until fragrant, about 1 minute.
- Add the hake fillets to the pan, season with salt and black pepper, and cook until the fish flakes easily with a fork, about 4 minutes per side. Tip: Avoid overcooking the fish to keep it moist.
- Remove the hake from the pan, let it cool slightly, then flake it into small pieces.
- In a mixing bowl, combine the flaked hake, ricotta cheese, parmesan cheese, and fresh spinach. Mix well until all ingredients are evenly distributed. Tip: Squeeze excess water from the spinach to prevent the filling from becoming too wet.
- Stuff each cooked pasta shell with the hake and spinach mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells, covering them evenly.
- Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is melted. Tip: For a golden top, broil for the last 2 minutes of baking.
Perfectly baked, these stuffed shells offer a delightful contrast between the tender pasta and the creamy, flavorful filling. Serve them with a side of garlic bread to soak up the extra sauce for a complete meal.
Hake with Mango Salsa
Venturing into the world of seafood can be as exciting as it is delicious, especially when paired with the sweet and tangy flavors of mango salsa. This hake with mango salsa recipe is a perfect introduction to cooking fish, offering a straightforward approach that ensures a flavorful result every time.
Ingredients
- Hake fillets – 4 (6 oz each)
- Mango – 1, diced
- Red onion – ¼ cup, finely chopped
- Cilantro – 2 tbsp, chopped
- Lime – 1, juiced
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the hake.
- While the oven heats, prepare the mango salsa by combining the diced mango, finely chopped red onion, chopped cilantro, and lime juice in a bowl. Mix gently to avoid crushing the mango.
- Season the hake fillets evenly with salt and black pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the hake fillets, skin-side down if they have skin, and sear for 2 minutes until the edges start to turn golden.
- Transfer the skillet to the preheated oven and bake the hake for 8-10 minutes, or until the fish flakes easily with a fork.
- Remove the skillet from the oven and let the hake rest for 2 minutes before serving to allow the juices to redistribute.
- Serve the hake fillets topped with the prepared mango salsa.
Delightfully, the hake turns out tender and flaky, perfectly complemented by the fresh and vibrant mango salsa. For an extra touch of elegance, serve it on a bed of quinoa or alongside a crisp green salad.
Hake and Chorizo Stew
For a hearty and flavorful meal that’s surprisingly simple to make, hake and chorizo stew combines the delicate taste of fish with the smoky spice of chorizo. Follow these steps to create a dish that’s both comforting and elegant.
Ingredients
– Hake fillets – 1 lb
– Chorizo – ½ cup, sliced
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Tomato paste – 1 tbsp
– Chicken broth – 2 cups
– Potatoes – 2, diced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add sliced chorizo and cook for 2 minutes, stirring occasionally, until it starts to release its oils.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Mix in tomato paste and cook for another minute to deepen the flavor.
5. Pour in chicken broth and bring the mixture to a simmer.
6. Add diced potatoes, salt, and black pepper, then cover and simmer for 10 minutes until potatoes are tender.
7. Gently place hake fillets into the pot, cover, and cook for 5 minutes until the fish is opaque and flakes easily with a fork.
8. Carefully stir the stew once to combine, then remove from heat.
Every bite of this stew offers a perfect balance of tender hake and spicy chorizo, with the potatoes adding a comforting heartiness. Serve it with crusty bread to soak up the flavorful broth for an unforgettable meal.
Hake with Creamy Dill Sauce
Always looking for a simple yet elegant seafood dish? Hake with Creamy Dill Sauce is a perfect choice, offering a delicate flavor that’s enhanced by a rich, herbaceous sauce. This recipe is straightforward, making it ideal for beginners.
Ingredients
- Hake fillets – 4 (6 oz each)
- Heavy cream – 1 cup
- Fresh dill – 2 tbsp, chopped
- Butter – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Lemon juice – 1 tbsp
Instructions
- Preheat your oven to 375°F (190°C).
- Season the hake fillets evenly with salt and black pepper on both sides.
- Heat butter in a large oven-safe skillet over medium heat until melted and slightly bubbling.
- Place the hake fillets in the skillet and cook for 3 minutes on one side until lightly golden.
- Flip the fillets carefully and transfer the skillet to the preheated oven. Bake for 8 minutes.
- While the hake is baking, pour heavy cream into a small saucepan over low heat. Stir in chopped dill and lemon juice, warming the mixture gently for 5 minutes without boiling.
- Remove the hake from the oven and let it rest for 2 minutes before serving.
- Drizzle the creamy dill sauce over the hake fillets just before serving.
With its flaky texture and the creamy dill sauce’s tangy freshness, this dish pairs wonderfully with steamed asparagus or a light quinoa salad. For an extra touch of elegance, garnish with a sprig of fresh dill on top.
Hake and Vegetable Stir-Fry
Zesty and vibrant, this Hake and Vegetable Stir-Fry is a quick, nutritious meal that brings the ocean’s freshness to your table in under 30 minutes. Perfect for beginners, this recipe simplifies stir-frying with clear, actionable steps.
Ingredients
- Hake fillets – 1 lb
- Broccoli florets – 2 cups
- Carrots – 1 cup, julienned
- Soy sauce – 2 tbsp
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds to release their aromas without burning.
- Place hake fillets in the skillet, cooking for 3 minutes on each side until lightly golden. Tip: Ensure the skillet is hot enough to prevent the fish from sticking.
- Remove hake from the skillet and set aside on a plate, covering loosely with foil to keep warm.
- In the same skillet, add broccoli florets and julienned carrots, stir-frying for 4 minutes until vegetables are crisp-tender. Tip: Stir frequently to ensure even cooking.
- Return the hake to the skillet, drizzle with soy sauce, and gently toss everything together for 1 minute to combine flavors. Tip: Be gentle to keep the hake fillets intact.
- Serve immediately, garnished with sesame seeds if desired.
Enjoy the delicate flakiness of the hake paired with the crunch of perfectly stir-fried vegetables. For a colorful presentation, serve over a bed of steamed jasmine rice or quinoa.
Hake with Almond Crust
Cooking a delicious Hake with Almond Crust is simpler than you might think, and it’s a fantastic way to enjoy this mild, flaky fish with a satisfying crunch.
Ingredients
- Hake fillets – 4 (6 oz each)
- Almonds – 1 cup, finely chopped
- Flour – ½ cup
- Eggs – 2, beaten
- Butter – 2 tbsp, melted
- Salt – ½ tsp
- Pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pat the hake fillets dry with paper towels to ensure the coating sticks well.
- Season both sides of the fillets with salt and pepper.
- Place the flour, beaten eggs, and chopped almonds in three separate shallow dishes.
- Dredge each fillet in flour, shaking off any excess.
- Dip the floured fillets into the beaten eggs, allowing any excess to drip off.
- Coat the fillets evenly with the chopped almonds, pressing lightly to adhere.
- Place the coated fillets on the prepared baking sheet and drizzle with melted butter.
- Bake for 15-20 minutes, or until the almond crust is golden and the fish flakes easily with a fork.
- Let the fillets rest for 2 minutes before serving to allow the juices to redistribute.
Light and crispy on the outside with tender, moist fish inside, this Hake with Almond Crust pairs beautifully with a side of steamed vegetables or a fresh salad for a complete meal.
Hake and Lentil Curry
Sometimes, the most comforting meals come from the simplest combinations of ingredients. Today, we’re diving into a dish that marries the delicate flavors of hake with the hearty texture of lentils in a curry that’s both nourishing and straightforward to prepare.
Ingredients
- Hake fillets – 1 lb
- Lentils – 1 cup
- Coconut milk – 1 can (13.5 oz)
- Curry powder – 2 tbsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Rinse the lentils under cold water until the water runs clear.
- In a large pot, heat the olive oil over medium heat for 1 minute.
- Add the lentils to the pot and stir to coat them in oil, cooking for 2 minutes.
- Pour in the coconut milk and 2 cups of water, then bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- While the lentils cook, season the hake fillets with salt and curry powder on both sides.
- After the lentils have simmered for 20 minutes, place the hake fillets on top of the lentils.
- Cover the pot again and let it cook for another 10 minutes, or until the hake is opaque and flakes easily with a fork.
- Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before using it.
- Tip: If the curry seems too thick, add a little more water until you reach your desired consistency.
- Tip: Let the curry sit for 5 minutes off the heat before serving to allow the flavors to meld together.
Lusciously creamy with a hint of spice, this hake and lentil curry is a testament to how minimal ingredients can yield maximum flavor. Serve it over a bed of steamed rice or with a side of warm naan bread for a complete meal that’s sure to satisfy.
Hake with Roasted Red Pepper Sauce
You’ll find this Hake with Roasted Red Pepper Sauce to be a delightful dish that’s both simple to prepare and bursting with flavor. Let’s walk through the process step by step to ensure your success in the kitchen.
Ingredients
- Hake fillets – 4 (6 oz each)
- Red bell peppers – 2
- Garlic – 2 cloves
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 400°F.
- Cut the red bell peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet.
- Roast the peppers in the oven for 20 minutes, or until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skin off easier.
- Peel the skin off the peppers and place them in a blender.
- Add the garlic cloves, 1 tbsp of olive oil, salt, and black pepper to the blender.
- Blend until the mixture is smooth to create the red pepper sauce.
- Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.
- Season the hake fillets with a pinch of salt and black pepper on both sides.
- Place the fillets in the skillet and cook for 4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Serve the hake fillets with the roasted red pepper sauce drizzled over the top.
Keep in mind the sauce’s vibrant color and smoky sweetness perfectly complement the mild, flaky hake. For an extra touch, garnish with fresh herbs or a squeeze of lemon to brighten the flavors.
Hake and Mushroom Risotto
Amidst the hustle of weeknight dinners, ‘Hake and Mushroom Risotto’ stands out as a comforting yet sophisticated dish that’s surprisingly simple to master. Let’s break it down into manageable steps to ensure your risotto is creamy and your hake perfectly flaky.
Ingredients
- Olive oil – 2 tbsp
- Butter – 2 tbsp
- Onion – 1, finely chopped
- Arborio rice – 1 cup
- White wine – ½ cup
- Chicken stock – 4 cups, kept warm
- Hake fillets – 2, skinless
- Mushrooms – 1 cup, sliced
- Parmesan cheese – ½ cup, grated
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil and 1 tbsp butter in a large pan over medium heat until the butter melts.
- Add the chopped onion and sauté for 3 minutes until translucent, stirring occasionally.
- Stir in the Arborio rice, coating it well with the oil and butter, and toast for 2 minutes.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18 minutes.
- While the risotto cooks, season the hake fillets with ½ tsp salt and ¼ tsp black pepper.
- In a separate pan, heat the remaining 1 tbsp butter over medium heat, add the mushrooms, and sauté for 5 minutes until golden. Remove and set aside.
- In the same pan, cook the hake fillets for 3 minutes per side until just opaque.
- Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese, mushrooms, and remaining salt and pepper.
- Gently fold in the hake fillets, breaking them into large chunks.
Velvety and rich, this risotto pairs the earthiness of mushrooms with the delicate sweetness of hake. Serve it with a crisp green salad to cut through the creaminess, or enjoy it as is for a truly comforting meal.
Hake with Sweet Chili Glaze
Let’s dive into creating a dish that’s as delightful to prepare as it is to eat. Hake with Sweet Chili Glaze is a perfect blend of simplicity and flavor, ideal for both weeknight dinners and special occasions.
Ingredients
- Hake fillets – 4 (6 oz each)
- Sweet chili sauce – ½ cup
- Soy sauce – 2 tbsp
- Garlic – 2 cloves, minced
- Olive oil – 1 tbsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the hake.
- In a small bowl, mix together the sweet chili sauce, soy sauce, and minced garlic to create the glaze. Tip: For a smoother glaze, you can blend the ingredients briefly.
- Lightly coat the bottom of a baking dish with olive oil to prevent the hake from sticking.
- Place the hake fillets in the prepared baking dish, ensuring they’re not overlapping for even cooking.
- Generously brush each fillet with the prepared glaze, covering all sides. Tip: Reserve some glaze for serving to enhance the flavor.
- Bake in the preheated oven for 15-20 minutes, or until the hake flakes easily with a fork. Tip: Check the hake at the 15-minute mark to avoid overcooking.
- Remove from the oven and let it rest for 2 minutes before serving to allow the juices to redistribute.
Perfectly cooked hake with sweet chili glaze offers a tender texture with a balance of sweet and savory flavors. Serve it over a bed of steamed rice or with a side of roasted vegetables for a complete meal.
Hake and Corn Fritters
Kickstart your culinary adventure with these delightful Hake and Corn Fritters, a perfect blend of tender fish and sweet corn encased in a crispy exterior. Follow these straightforward steps to create a dish that’s as enjoyable to make as it is to eat.
Ingredients
- Hake fillets – 1 lb, diced
- Corn kernels – 1 cup
- Flour – 1 cup
- Egg – 1
- Milk – ½ cup
- Baking powder – 1 tsp
- Salt – ½ tsp
- Vegetable oil – for frying
Instructions
- In a large bowl, combine the diced hake fillets and corn kernels.
- In another bowl, whisk together the flour, egg, milk, baking powder, and salt until smooth.
- Gently fold the hake and corn mixture into the batter until evenly coated. Tip: Let the batter rest for 10 minutes to allow the flavors to meld.
- Heat vegetable oil in a deep skillet over medium heat to 350°F.
- Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Tip: Maintain the oil temperature for evenly cooked fritters.
- Fry each batch for 3-4 minutes, turning once, until golden brown and crispy.
- Remove the fritters with a slotted spoon and drain on paper towels. Tip: Serve immediately for the best texture.
Absolutely irresistible, these fritters boast a crispy outside with a soft, flavorful center. Try serving them with a spicy aioli or a fresh green salad for a complete meal.
Hake with Avocado and Lime Dressing
Discover the simplicity and freshness of preparing a dish that combines the delicate flavors of hake with the creamy texture of avocado, all brought together with a zesty lime dressing. This recipe is perfect for those looking to create a light yet satisfying meal with minimal ingredients.
Ingredients
- Hake fillets – 2 (6 oz each)
- Avocado – 1, ripe
- Lime – 1
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the hake.
- Season the hake fillets evenly with ½ tsp salt and ¼ tsp black pepper on both sides.
- Place the seasoned hake fillets on a baking tray lined with parchment paper and drizzle with 1 tbsp olive oil.
- Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Avoid overcooking to keep the hake moist.
- While the hake is baking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Juice the lime to get 2 tbsp of lime juice and add it to the avocado along with the remaining 1 tbsp olive oil.
- Mash the avocado mixture with a fork until smooth but slightly chunky for texture. Tip: For a creamier dressing, use a blender.
- Once the hake is cooked, serve each fillet topped with a generous spoonful of the avocado and lime dressing. Tip: Garnish with lime zest for an extra burst of flavor.
The hake turns out flaky and tender, perfectly complemented by the creamy avocado and the tangy lime dressing. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal.
Conclusion
Absolutely packed with flavor and variety, our roundup of 23 hake recipes is a treasure trove for seafood enthusiasts. Whether you’re craving something simple or adventurous, there’s a dish here to satisfy. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!