Hake is a white fish similar to haddock, cod, and halibut.It's mild taste and texture makes it a good choice to be prepared in a number of ways.No matter what method you use, the most important thing is to cook the fish until it is white and flaky.
Step 1: The oven should be set to 350 F.
As you get the rest of your ingredients together, preheat the oven and allow it to begin warming up.Hake is a delicate fish that doesn't take long to cook through, so it's best to use a moderate temperature to prevent it from getting too done.Baking hake highlights the natural flavor of the fish.
Step 2: Wrap each piece of meat in foil.
The meat should be visible if the skin side is facing down.The olive oil will keep the hake from drying out in the oven.Make sure the foil is safe to use in the oven.If you decide to throw in a few herbs, spices, or vegetables for steaming, leave the top of the foil open.
Step 3: Place the fillets in a container.
Sprinkle the hake with seasonings to make it taste better.You can add vegetables or herbs to the packet.As the fish cooks, it will absorb the flavors of the other components and give a little more depth.Some of the popular companions for baked hake are onions, garlic, capers, and parsley.
Step 4: The ends of the foil can be folded or twisted.
seal up the packet to make sure they hold in heat.It's a good idea to close the fillets in foil to prevent any liquid from leaking out while they're baking.The fish should not be wrapped tight.It could be ruined by this.
Step 5: Wrap the fillets around the baking sheet.
The heat can circulate by leaving 2–3 inches of space between them.You should be able to fit at least half a dozen average-sized fillets on a single baking sheet.If you don't have enough time to prepare for a crowd, you may need to bake in batches or pull out a second sheet.If you're worried about the foil sticking, brush the surface of the baking sheet with a light coating of oil before laying out the packets.
Step 6: Place the hake in the oven.
The center rack has a baking sheet on it.After the first 10 minutes, set a timer to remind you to check the fish.If the fillets look like they need more time, put them back in the oven for a few minutes.The meat should be white and flaky, and easy to eat under a fork.Don't overcook the hake.It can go from good to great in a matter of minutes.
Step 7: You can serve oven-baked hake.
There is a colorful tossed salad and a mound of rice pilaf next to the fillets.Pair the fish with steamed seasonal veggies, red potato salad, or corn on the cob for a heartier meal.Enjoy with a lemon wedge or parsley.Tartar sauce or lemon butter can be made available for diners who want to dress up their fish.Put your leftovers in a container.The cooked fish should last 3-4 days when properly stored.
Step 8: Put a small amount of liquid in a deep saucepan.
Run 7 ounces of water into the saucepan, then top it off with a splash of stock.Make sure you use enough liquid to cover the fillets.Lemon slices, whole peppercorns, bay leaves, and allspice are some of the aromatics you can add.White wine can be used in place of the stock for a sweeter liquid.A mixture of diced onion, carrots, and celery known as "mirepoix" is also incorporated into the liquid.These ingredients can be used to flavor your hake.
Step 9: The liquid should be boiled to a low boil.
Place the saucepan on the stove top.The mixture should be allowed to cook for a few minutes.The various flavors will have a chance to mingle.Before you add the hake, your liquid should reach a temperature of 160–180 F.Don't let the liquid come to a full boil.The tender fish can be affected by high heat.
Step 10: The hake fillets should be added to the pan in a single layer.
Carefully lower the fillets.They should be submerged against the cooking surface.If you don't have enough liquid to cover the fillets, pour in more water, wine, or stock.It may be necessary to cook the fish in batches if you don't have enough room in the pan.
Step 11: For 10 minutes, cook the fillets.
The hot liquid will quickly cook the hake.In the meantime, keep an eye on the fillets.They are ready to come out when the meat turns opaque and plump.As they're cooking, don't stir the fillets.Handling them too much could cause them to fall apart.The fastest way to prepare hake is by poaching.
Step 12: Wait and serve the hake.
To strain the excess liquid, remove the fillets from the saucepan.Place the fillets on a layer of folded paper towels and transfer them to individual plates for serving.Poached hake works well with bright, mild vegetables.It is possible to balance out the moistness of the fish with some dinner rolls or bread.Poach fish is best eaten fresh.The portions that are not eaten should be kept in the refrigerator for up to 3 days.
Step 13: In a large skillet, cook 2 ounces of oil.
If you want to cover the bottom of the skillet, place it on the stove top.When it begins to shimmer and smoke, you will know it has reached the right temperature.It's best to use oils with high smoke points for pan frying.
Step 14: The hake is placed in the skillet with the skin down.
As soon as the fish comes into contact with the hot oil, be sure to release it as close to the pan as possible to protect yourself from pops and splatters.Place the fillets half an inch apart to prevent them from sticking.Depending on the size of the fish and your cookware, you may only be able to fit 1-2 fillets in the skillet at a time.If you are worried about being burned, a pair of tongs can be useful.
Step 15: For 3-4 minutes, Fry the skin side of the fillets.
It should be enough time for the exterior to be nice and crisp.Allow the fish to cook until it turns white.Hake is similar to heartier fish like salmon or bass.
Step 16: The hake should be turned over.
Give the fillets a flip with your spatula.For a moment, press the spatula against the top of the fish.This will help the underside sear evenly and loosen up the meat for a more tender bite.Before turning, make sure you separate the skin from the pan.If it sticks, it can lead to breaking and tearing.Don't use tongs to flip fish.It's easier because you're less likely to mangle your main course in the process.
Step 17: Fry for 1-2 minutes or until done.
The hake should only take a few minutes to cook after being turned.To see how it is coming along, use the edge of your spatula.The interior should be flaky and white.When they come out of the pan, they will be very hot.It is a good idea to give them a break before you start eating.
Step 18: Pan- fried hake can be served with other dishes.
Add some crowd-pleasers like garlic mashed potatoes to round out the meal.If you want a lighter touch, slice a couple tomatoes or make a root vegetable medley.Pull up a chair and help yourself.The crisp, golden-brown fillets can be complemented by rich cream sauces.If you want to consume your leftovers in 3-4 days, put them in the refrigerator.Reheat the fried fish under the broiler in your oven or in a pan with fresh oil to preserve its tender texture and prevent it from becoming soggy.