Hake is one of the most widely enjoyed white fish owing to its taste profile and flakes. It belongs to the cod fish subfamily and is easily available, making it ideal for those looking to explore a variety of fish dishes. Hake Recipes are versatile and suit different cooking methods. Whether you prefer to bake, fry, grill, or poach your fish, hake perfectly fits all these methods, satisfying the various demands of customers and their needs.
Let’s discover how to cook hake to its best and learn some useful tricks about how to maximize its flavors and nutritional value. At the end of this guide, you’ll have several staple recipes that prove the diversity of this beloved fish.
Why Hake Is a Great Choice
Hake itself has a fine taste, it is only slightly sweet and that is why it will be equally appreciated by the lovers of seafood products and those people who hesitate to try fish with more expressive taste. It is also very smooth and has easily crumbled forms of texture that make it even ideal for several preparations.
Moreover, hake is a low-fat fish that is rich in protein, which makes it a good food for those who prefer to be protein-rich but low on fat. Another important nutrient in Hake is both Vitamin B6 and B12, potassium, selenium, and phosphorus which makes it a healthy diet for most consumers.
Delicious Recipes of Hake Fish
1. Pan Seared Hake with Garlic and Herbs
Pan-searing is a quick and effective technique that brings the best of hake’s tastes to the forefront while creating a beautiful, crisp stunning brown coat. Here’s how to make a classic pan-seared hake recipe.
Ingredients:
- 4 hake fillets, each weighing within the range of 6 to 8 ounces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Green coarse-leaved herbs
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Update the hake fillets with a bit of paper towel and later season both sides of hake fillets with salt and pepper.
- Melt ¾ of the olive oil in a non-stick pan over a medium-high flame.
- Upon heating, place the hake fillets onto the skillet — with the skin side facing down if there is any. Leave them undisturbed on one side for 3-4 minutes, this will help in the formation of the crisp bottom part of the cookie.
- Turn over the fillets allowance for an additional 3-4 minutes until the fish changes from its natural color, and when pierced with a fork, it can flake easily.
- Garlic and fresh herbs should be added to the pan at the last minute so that the fish absorbs the taste.
- Sometimes one can decorate drinks with lime instead of lemon to give a fresh touch to the beverage.
2. Pink Seabream in a Tomato Sauce
Hake is superb with the flavor palette characteristic of Mediterranean cuisine — spoon it over tomato-based sauce with olive and capers. This recipe is great for a simple meal that is both hearty and won’t harm your health.
Ingredients:
- 4 hake fillets
- 1 can of crushed tomatoes = 14 ounces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup black olives, sliced
- 1 tablespoon capers
- 1 tablespoon olive oil
- Live basil or parsley for decoration
- Salt and pepper to taste
Instructions:
- Place the olive oil in a large heated pan over steady heat. Sauté the chopped onion until translucent, 5-7minutes.
- Start adding garlic and allow the mixture to cook for another minute till the garlic gets browned.
- Add the crushed tomatoes, olives, and capers and pour all into the pot. Finally season with salt and pepper. Stir the sauce then allow it to cook for another ten minutes with low heat.
- Put the hake fillets into the sauce and then put the lid on and cook for 8-10 minutes until the fish is cooked through and is opaque.
- You should garnish with fresh basil before serving it especially if you are serving for a formal occasion.
3. Baked Hake with Lemon and Dill
One of the virtues of baking hake in the oven is that it is almost hassle-free and the fish comes out very moist and tasty. Fresh and zesty lemon and dill flavoring has been used in this dish to provide a bit of herbal freshness.
Ingredients:
- 4 hake fillets
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- Fresh dill, chopped
- Salt and pepper to taste
- 1 tablespoon butter – use only if you fancy some rich taste.
Instructions:
- However, it is desired to preheat the oven to a temperature of 375 degrees Fahrenheit/ 190 degrees Celsius.
- Put the hake fillets on a baking dish then dress them lightly with olive oil. Season with salt and pepper.
- Place it on top of the fish and put thin slices of lemon then sprinkle with fresh dill. Then for the extra richness place a small piece of butter for each fillet.
- Bake in the oven for 15-20 minutes until the fish changes color and it is easily flaky.
- Some hake baked garnish with more lemon wedge for added citrus flavor.
4. Hake Fish Tacos with Lime Crema
In case you are interested in some tasty and rather nontraditional way to cook hake, fish tacos will be your choice. A simple kind of preparation of hake is lightly breaded and fried with the aid of a delicious tangy lime crema and a crunchy slaw to make a yummy taco meal.
Ingredients:
- 4 hake fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- Corn or flour tortillas
- Shredded cabbage or lettuce
- Fresh cilantro for garnish
- 1/2 cup sour cream
- Juice of 1 lime
- 1 tablespoon mayonnaise
- Salt and pepper to taste
Instructions:
- Set up a breading station with three bowls: One of them was with flour which was seasoned with paprika, garlic powder, salt, and pepper, the second one was with beaten eggs, and the last one was with breadcrumbs.
- Coat each hake fillet with flour, then beat the egg and pour it over the fillet, finally roll in breadcrumbs.
- In a skillet heat a layer of oil and fry the hake fillets for about 3-4 minutes on each side or until golden brown and crisp.
- To make the lime crema get the sour cream, lime juice, and mayonnaise together with salt and pepper.
- To prepare the tacos, put a piece of fried hake, cabbage, coriander, and lime cream on each tortilla.
