Hake from the Oven with Potato Salad
- Jan 4
- 3 min read
Updated: Jan 10
### Delicious Oven-Baked Hake with Creamy Potato Salad
Enjoy a delightful meal featuring hake paired with a potato salad. The hake is exceptionally tender and flavorful, making it a dish you'll want to prepare repeatedly. Conveniently, there is no mess or oil splatter on the stove top, as all components are prepared simultaneously, ensuring a quick lunch. This meal is perfect for any occasion, particularly during Christmas or Easter celebrations. The preparation of all ingredients is straightforward and efficient. Simply follow the recipe.
Ingredients: simple, total time: 80 min., 3-4 serving
4 big whole pieces frozen or fresh Hake/ cut into pieces without head
70 ml of vegetable oil
2 tsp of salt/ divided
1 Tbsp of dry spice Vegeta
2 Tbsp flour
5 Tbsp of corn flour
2 full tsp of allspice/ red ground paprika
Side Dish Potato Salad:
8 medium potatoes/ boiled with peel, cut into rings
2 small red onion/ cut into ribs then halved
100 ml Olive oil EVO
1 Tbsp vinegar
1 tsp of salt
black pepper to taste
1 Tbsp parsley leaves / or oregano finely chopped
Dressing for Hake/-optional:
80 ml olive oil EVO
1 lemon juice
2 cloves of garlic
pinch of salt
1 Tbsp fresh parsley leaves- mix all well. Pour over the finished baked fish.
Preparation:.
First start by preparing the potato salad.
Potato Salad:
Wash the potatoes well with skin.
Put the potatoes with their skins in water to cook for about 30 minutes.
Turn off the heat, throw out the water and leave to cool on the terrace 20 minutes.
During this time, peel the onion and cut it into ribs, then cut in half.
Transfer to a bowl, cover with oil, vinegar and 1 teaspoon of salt, and parsley mix well.
When the potatoes are cooled, peel them and cut into rings.
Transfer them while warm to the onion, stir well so that the potatoes break up a little.
Leave at room temperature to cool the salad, then transfer into refrigerator, or some cold place.
Hake:
If a frozen fish, leave to thaw a couple of hours in a refrigerator.
Clean and wash the hake well. (Cut the fins and tail with scissors, clean scales, clean entrails)
Remove the head. Cut the hake into 5-6 cm thick pieces.
Dry them well with a kitchen towel. The fish must be well dry!
Season the fish pieces well with 1 teaspoon salt.
In a deep bowl, pour flour, corn flour, red ground paprika, salt, and Vegeta dry seasoning, mix well.
Cover the oven tray with baking paper.
Pour olive oil and spread it. Heat oven up to 200 °C.
During that time roll each piece of fish in the flour mixture and arrange on a baking sheet.
When you have lined up all the pieces in the pan, add a little more of the flour mixture to the ingredients from above.
Pour a little olive oil over each piece of fish.
Reduce heat at 190 °C.
Bake the fish in an oven heated to 190 °C for 15–20 minutes.
Remove the tray from the oven, turn the fish to the other side, and bake for another 15-20 minutes.
Serve with cold potato salad, and pour over the sauce.
Buon appetito!
NOTE:
If you want to make a brussels sprouts salad that goes fantastic with this dish, check out the recipe here.
Keep the rest of the food covered, in the refrigerator for up to 2 days.
Do you want to try something a little different?
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