Baked Hake
Baked hake is one of the easiest fish suppers you can make: four fillets, a garlic and oregano oil, and 15 minutes in a hot oven. Hake has soft white flesh and a mild, sweet flavour, so lemon and a little garlic are all it needs. The fillets cook in a single dish with almost no washing up, which suits a weeknight.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 190kcal
Buying and preparing baked hake
Choose fillets that look firm and moist, with a clean sea smell. Even thickness matters: a thick fillet and a thin tail piece cook at different speeds, so fold the thin end under or take it out earlier. Skinless fillets are easiest for this recipe, but skin-on ones work too if you put them skin side down.
If you want more moisture, add a splash of white wine or a couple of tablespoons of water to the dish, but not too much or the fish will steam rather than roast.
How to prepare baked hake
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Pat the fillets dry with kitchen paper and lay them in an ovenproof dish in a single layer, with a little space between them.
- Make the seasoning Stir the olive oil, garlic, oregano, salt and pepper together in a small bowl. Brush the mixture over the top of each fillet.
- Add the lemon Cut half the lemon into thin slices and lay a few on each fillet. Keep the other half for squeezing.
- Bake Bake for , depending on thickness. The fish is done when the flesh is opaque all the way through and flakes easily when pressed with a fork.
- Serve Squeeze the remaining lemon half over the fish and spoon over the juices from the dish. Serve straight away with steamed new potatoes and green beans.
What to serve with the fillets
Steamed new potatoes, green beans or a crisp green salad are all the plate needs. A spoonful of the garlicky juices from the dish makes a simple sauce. For another thick white fish cooked the same way, try baked halibut, or use a similar firm white fish in cod with bacon and pea puree.
Common problems and fixes for Baked Hake
- The fish is dry and chalky.
- It has been in the oven too long. Check thick fillets at 12 minutes and thin tail pieces after 8–10 minutes, and take the dish out as soon as the flesh turns opaque.
- The fillets fall apart when lifted.
- Hake is delicate. Lift each fillet with a fish slice supported by a spoon, or serve straight from the dish.
- The dish is watery.
- Frozen fish releases more liquid. Defrost it fully in the fridge, drain it and pat it very dry before it goes in the oven.
Frequently asked questions about Baked Hake
How do you know when hake is cooked?
When the flesh turns from translucent to opaque white and flakes easily. If you use a thermometer, 55–60°C in the thickest part is a guide for moist fish.
Can I use frozen hake fillets?
Yes, but defrost them fully in the fridge first, overnight if possible. Drain and pat them dry before seasoning, or the fish will steam and water down the dish.
What can I use instead of oregano?
Chopped fresh parsley, dill or thyme all work. Add fresh herbs after baking so they stay green.
Can I keep leftovers?
Yes. Cool them quickly, then keep in a covered container in the fridge for up to 2 days. Reheat gently until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 29 ratings
