Baked Hake my way

## Perfectly Baked Hake: A Personalized Recipe

Baked Hake my way

I frequently prepare fish, particularly during the summer. However, frying fish often leaves my kitchen and apartment with a lingering odor. Since fish is an integral part of a healthy diet and I often prepare it during the summer, as well as for tofu feasts and fasting days, I would like to share a recipe that minimizes smell and oil usage, while also reducing the time spent at the stove. This method involves baking the fish in the oven, requiring only occasional checks. For this recipe, I have chosen hake, but you can certainly use other types of fish according to your preference. It is very flavorful and eliminates the need to stand over the stove. My hake weighed 800 grams, so I halved it to ensure even baking. Smaller portions are preferable; plan for one hake per person. Follow recipe.

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

and:

more spices for fish or a mixture of herbs, dry spice Vegeta, garlic, parsley to taste
parchment paper
baking tray

Preparation:

Clean the fish from the head, scales and fins with the help of scissors and a knife. Wash and clean of the entrails.
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.
Combine flour, ground pap rika and other spices in a bowl.
Place baking paper on the bottom of the tray in which you will bake the fish and grease it well with olive oil.
Roll each fish in a mixture of flour, paprika and spices, then place on parchment paper.
If you like garlic, finely chop it and put it in each fish or (make sauce for fish look here recipe.)
Pour a little more oil on top of each fish and sprinkle them with finely chopped fresh or dry parsley leaves.
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.
Bake the fish in an oven heated to 200 °C, for 30 minutes.
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.
Remove the baked fish from the pan and serve with potato salad or other side dish which you prefer more.
Be sure to serve it with lemon wedges and sauce for fish.

Buon appetito!

NOTE:

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