Hake is a white fish similar to haddock, cod, and flounder.It's mild taste and texture makes it a good choice to be prepared in a number of ways.The most important thing to do when cooking fish is to cook it until the meat 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 warm 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 doneBaking hake highlights the natural flavor of the fish.
Step 2: Wrap each piece of meat in foil.
The meat is visible if the skin side is facing down.The olive oil will keep the hake from drying out in the oven.The foil should be able to go in the oven.If you decide to throw a few herbs, spices, or vegetables in for steaming, leave the top of the foil open.
Step 3: Remove the skin from the fillets.
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, giving it 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 up in heat.It's a good idea to close the fillets in foil to prevent any liquid from leaking while they're baking.The fish should not be wrapped too tight.It could be ruined by this.
Step 5: Wrap the fillets around the large baking sheet.
The heat will circulate if there is 2–3 inches of space between them.You should be able to fit at least half a dozen fillets on a single 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 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 on 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 when cooked.It's important to not overcook the hake.It can go from good to great in a matter of minutes.
Step 7: You can serve oven-baked hake with your favorites.
Along with a colorful salad and a mound of rice pilaf, plate the fillets.Pair the fish with steamed seasonal veggies, red potato salad, or corn on the cob for a heartier meal.You can add a lemon wedge or parsley to make it taste better.Tartar sauce or lemon butter can be used to dress up fish.You can put your leftovers in the refrigerator.The cooked fish should last 3-4 days.
Step 8: Take a deep saucepan and fill it with liquid.
Run 7 ounces of water into the saucepan, then top it off with a splash of stock.You should 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 added to 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 and it will bubble.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: Place the hake fillets in a single layer.
Carefully lower the fillets.They need to be submerged against the cooking surface.If you don't have enough liquid to cover the fillets, pour in more water, wine, or stock.If you don't have enough room in the pan, you may have to cook the fish in batches.
Step 11: The fillets should be stewed for 10 minutes.
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 juicy.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.
The excess liquid can be strained by removing 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.The moistness of the fish can be balanced out by some buttered dinner rolls or a loaf of fresh-baked bread.Poach fish should be 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.Pan frying can be done with oils with high smoke points.
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 in the skillet at a time.A pair of tongs can be used if you are worried about being burned.
Step 15: For 3-4 minutes, Fry the skin side of the fillets.
This 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 fillets should be turned over.
Put your spatula under the fillets and flip them.Press the spatula against the top of the fish until you feel it relax.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 easily break and tear.If you want to flip fish, use a spatula.It's easier and 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 cut the partway into a piece, use the edge of your spatula.The interior should be white and flaky.When the fillets come out of the pan, they will be very hot.It is a good idea to give them a break before you eat.
Step 18: Pan-fried hake can be served with other dishes.
Add some crowd-pleasers like garlic mashed potatoes to 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.It is possible to compliment the crisp, golden-brown fillets with rich cream sauces.If you want to consume your leftovers in 3-4 days, put them in the fridge.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.