Baked Hake. When it's baked in an oven, it will shrink to half its size when done. Hake can be prepared with a variety of seasonings — from mild to savory or spicy. When it's baked in an oven, it will shrink to half its size when done.

Place a layer of lemon slices in a baking tray and position the fish fillet on top of the lemon slices, the skin side down. Remove from the oven and serve. Cover the fish completely and pat the breading with your fingertips to ensure it sticks to the hake's top. You can cook Baked Hake using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Baked Hake

It's 1 bunch of fresh corriander (coarsely chopped).
It's 1 of medium sized tomato (chopped).
It's 3 tablespoon of butter.
Prepare to taste of salt and pepper.
You need 100 ml of lemon juice.
You need 500 gram of hake.
It's 40 cm of foil.
Prepare 1 tablespoon of cayenne pepper.

Set the oven to bake or convection and allow it to begin warming up as you get the rest of your ingredients together. Place the hake fillets onto a flat baking tray lined with parchment paper. In a large bowl combine the breadcrumbs, chopped herbs, lemon zest, grated parmesan and melted butter and mix well. Try Geoffrey Smeddle's Roast hake with chorizo, chickpeas and coriander.

Baked Hake instructions

Make sure the hake is fully defrosted.
Pre-heat the oven to 200 degrees celcius.
In a baking dish, lay down the foil and line the baking dish. If you do it in one piece, you will not need to clean the baking dish afterwards, hehehe.
Pour the lemon juice, garlic, cayenne pepper, salt and pepper on in the dish on the foil.
Lay down the piece of hake and add the chopped corriander and tomato.
Close the hake with any excess foil you have and put in the oven for 30 minutes.
Remove from the oven, let it cool and serve..

In fact, each region in Spain seems to have its own hake dish. Baked Hake Hake is a low-fat, low-bones and very useful fish. It can be cooked in various ways, but a particularly tasty fish is obtained if it is baked in foil with onions and lemon. The hake fillet prepared in this way is particularly tasty and fragrant, and the foil keeps all juices and does not allow the fish to dry. Mediterranean baked hake A fresh and vibrant way to serve hake, with plenty of hot smoked paprika for added kick.