Fish recipes Baked hake

Today we offer a classic of baked hake, it is a very simple way to cook hake and without any work, since this time the oven will work.

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Hake is a white fish with meat and a mild flavor, which is why it is almost always loved by everyone. It has a very low caloric intake (around 65 Kcal and only 2 g of fat per 100 g of edible portion). It is also rich in complete proteins or of high biological value. It also contains various minerals and vitamins, among which those of group B stand out.

It is a great protagonist of our gastronomy, just think of the delicious hake in green sauce or the Basque hake. This time we are going to cook it whole, but then it is very easy to share and serve it to the little boneless ones. Of course, I advise you that instead of slicing you separate the lateral kidneys, thus making sure that it does not have spines.

The way to prepare this baked hake is how fish has always been baked in my house; It is very tasty and juicy, so I hope you will be encouraged to prepare it and incorporate it into your weekly family menu.

• Ingredients

• 1 hake
• Potatoes
• 2 tomatoes
• 2 onions
• Salt
• A splash of white wine
• Extra virgin olive oil

• How to make baked hake

• e prepare the baked hake filling

We wash the potatoes very well with the help of a brush. We cut them in half, put them in a microwave-safe container and cook them at maximum power for 5 minutes. If you don’t have a microwave, you can boil them for about 15 minutes.

We cut the onion into julienne strips and we grate the tomato (or we crush it).

• We have hake at the source

We ask the fishmonger to clean the hake, remove the scales, the guts … but leave it whole.

We wash it a bit and put it on the baking sheet. We arrange the potatoes around the hake. Add the onion cut into thin julienne strips, the grated tomato, a touch of wine, a little salt and a generous drizzle of extra virgin olive oil.

• Cooking the hake in the oven

We put the baking tray in the oven preheated to 180 ° C for 20 to 30 minutes. Halfway through cooking, I like to add a little juice to the hake. You have to check that the hake and potatoes are well cooked but be careful not to lose the fish because then it could be dry.

You will tell us how you got this baked hake!

• Tricks to prepare baked hake

1. • Precooked potatoes may seem heavy, but they are necessary because they take longer to cook than hake. So that the fish does not dry out, we cook the potatoes a little, so that they are ready at the same time.
2. • We recommend a good quality hake, such as those caught in the Galician and Cantabrian region.
3. • Halfway through cooking, sprinkle the hake with the juice that has come off.