Baked Hake my way

Baked Hake my way

Perfectly Baked Hake: A Personalized Recipe

• I frequently prepare fish, particularly during the summer months when fresh seafood is abundant and the warm weather inspires lighter, healthier meals. However, one of the downsides of frying fish is that it often leaves my kitchen and apartment with a lingering odor that can be quite unpleasant. The scent can cling to fabrics and surfaces, making it hard to enjoy the space after cooking. Since fish is an integral part of a healthy diet—rich in omega-3 fatty acids and high-quality protein—I find myself preparing it often, especially during the summer. Additionally, I enjoy cooking fish for tofu feasts and on fasting days, when I seek to incorporate nutritious options into my meals.

Advice

• To address the issue of odor and reduce the amount of oil used in cooking, I would like to share a baking recipe that not only minimizes smell but also cuts down on the time spent standing at the stove. This method involves baking the fish in the oven, which allows for a more hands-off approach. You can prepare other ingredients or simply relax while the fish cooks, requiring only occasional checks to ensure it is baking evenly.

  
  

  For this recipe, I have chosen hake as the fish of choice due to its mild flavor and flaky texture, which makes it an excellent option for various palates. However, you can certainly substitute hake with other types of fish according to your personal preferences or what is available to you. Options such as cod, tilapia, or salmon can all work beautifully in this recipe. The key is to select a fish that is fresh and of good quality, as this will significantly enhance the overall taste of the dish.

  
  

  My hake weighed approximately 800 grams, and I decided to halve it to ensure even baking throughout. This is an important step, as larger pieces may take longer to cook and can result in uneven doneness. Smaller portions are preferable for this recipe; I recommend planning for about one hake per person to ensure everyone has a satisfying serving.

  
  

Baked Hake Recipe

Ingredients:

- 800 grams of fresh hake (or other fish of your choice)

- 2 tablespoons of olive oil

- 1 lemon, sliced

- Fresh herbs (such as parsley or dill)

- Salt and pepper to taste

- Optional: garlic cloves, sliced or minced

Instructions:

1. Preheat the Oven: Start by preheating your oven to 200 degrees Celsius (about 400 degrees Fahrenheit). This ensures that the fish cooks evenly and develops a nice, slightly crispy exterior.

2. Prepare the Baking Dish: Lightly grease a baking dish with a tablespoon of olive oil to prevent the fish from sticking. You can also line the dish with parchment paper for easier cleanup.

3. Season the Fish: Place the halved hake in the baking dish. Drizzle the remaining olive oil over the fish, making sure to coat it evenly. Season generously with salt and pepper. If you enjoy the flavor of garlic, sprinkle the sliced or minced garlic over the fish for an aromatic touch.

4. Add Lemon and Herbs: Lay the lemon slices over the top of the fish, and scatter fresh herbs around it. The lemon will help to brighten the flavors and add a refreshing zest that complements the fish beautifully.

5. Bake the Fish: Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. You can check the fish halfway through to ensure it is cooking evenly, but there’s no need to hover over it.

6. Serve: Once the fish is done, remove it from the oven and let it rest for a few minutes before serving. This dish pairs wonderfully with a side of roasted vegetables or a fresh salad, making for a complete and healthy meal.

Conclusion

• By using this baking method, you can enjoy the delicious flavors of fish without the hassle of frying, and your kitchen will remain fresh and odor-free. This recipe not only highlights the natural taste of the fish but also allows you to spend more time enjoying your meal rather than cleaning up afterward. Enjoy your cooking!

Ingredients: simple, total time: 55 min., 4 servings

• 4 hake / cleaned and without head

• Olive oil EVO to taste

• 5 Tbsp sharp wheat flour

• 1 tsp dry bio spice Vegeta

• 1 full tsp of sweet allspice

• 1 tsp salt/ divided

and:

• more spices for fish or a mixture of herbs, dry spice Vegeta, garlic, parsley to taste

• parchment paper

• baking tray

Baked Hake my way

Preparation:

1. Clean the fish from the head, scales and fins with the help of scissors and a knife. Wash and clean of the entrails.

2. Dry it with a kitchen towel and, if desired, rub salt well into each fish. You can cut them into pieces if you want. Salt each part of the fish on all sides.

3. Combine flour, ground paprika and other spices in a bowl.

4. Place baking paper on the bottom of the tray in which you will bake the fish and grease it well with olive oil.

5. Roll each fish in a mixture of flour, paprika and spices, then place on parchment paper.

6. If you like garlic, finely chop it and put it in each fish or (make sauce for fish look here recipe.)

7. Pour a little more oil on top of each fish and sprinkle them with finely chopped fresh or dry parsley leaves.

8. Cover the fish with aluminum foil and prick in a few places over the fish, tuck it in well, but leave an opening on at least one side for steam to escape during baking.

9. Bake the fish in an oven heated to 200 °C, for 30 minutes.

10. Take the tray out of the oven, turn the fish to the other side, if the fish is dry, feel free to oil it a little more, continue baking without baking paper until the fish gets a nice brown crust.

11. Remove the baked fish from the pan and serve with potato salad or other side dish which you prefer more.

12. Be sure to serve it with lemon wedges and sauce for fish.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

1. As a side dish with this fish, you can make boiled potatoes with Swiss chard, see the recipe here, and you can also make French fries.

2. Keep the rest of the fish in aluminum foil in the refrigerator for up to 2 days.

Do you want to try something a little different?

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Baked Hake my way

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