Baked hake is a fabulous recipe for low-fat oven-baked fish and chips that uses only one pan! This will prove to be a family favourite at the dinner table. It uses whole hake in place of cod or haddock fillets, which is a more sustainable fish to use. Children will love its mild taste too.
Hake is a deep water fish with a taste very similar to cod. The vast majority of European caught hake is exported to Spain and Portugal where it is very popular. Despite being cheaper than cod or haddock it is not very popular in the UK so finds its way into fish cakes and fish fingers.
If you enjoy the baked hake try the Baked Turbot, it’s fabulous.
Baked hake Spanish style
Galician style whole hake with chorizo, tomatoes, peppers and olives.
Ingredients
- 1 kg Hake whole
- 50 ml Olive oil
- 2 Red onion thinly sliced
- 6 cloves Garlic
- 2 tsp Pimenton
- 70 g Chorizo cubed
- 100 g Padron peppers sliced
- 900 g Small potato halved lengthways
- 100 g Black olives
- 200 g Cherry tomatoes
- 85 ml Dry white wine
- 300 ml Water
- Sea salt
- Freshly ground black pepper
- 2 lemons
Conversions
Instructions
To prepare the fish:
- Clean and wash the fish thoroughly removing the head if you don't like your food looking at you while you are eating it. The spanish leave it on for flavour.
- Slash the flesh 2 or 3 times on each side and season well inside and out with salt and freshly ground black pepper. Slice 1 of the lemons and place them in the body cavity of the fish. Cover and keep chilled.
To make the dish:
- Preheat the oven to 200°C/Fan 180°C/Gas 6
- Heat the olive oil in a large shallow flameproof casserole or oven tray.
- Add the onions and garlic and cook gently until soft.
- Add the paprika and fry for 2-3 minutes, then add the chorizo sausage, green peppers and cherry tomatoes and fry for another 3-4 minutes.
- Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
- Add the black olives, stir in gently then put the whole hake on top of everything in the pan and bake in the oven for 18-20 minutes, depending on the size of the fish, until the hake is cooked through.
- To check if the fish is cooked, remove from the oven and insert a knife along the backbone of the fish – the flesh should start to lift away from the bone with ease.
- Squeeze the juice of a lemon over the fish and serve.
To serve:
- Serve Spanish style with the tray/dish in the centre of the table and let everyone dig in.Some crusty fresh bread is great to soak up all the juices, and quartered lemons for garnish.
Notes
Inspired by a recipe from Rick Stein.
You may also like one of my other favourite recipes …
1
Baked whole turbot
When cooked fresh, turbot meat is subtly flavoured and sweet.
Check out this recipe
2
Absolutely loved this. We are lucky to have a new fishmonger in Helston – spanking fresh fish from local day boats so this was perfect with a smallish whole hake. Rich tasting and delicious. Pretty easy to put together. Was tempted to leave out chorizo but thankfully I decided to cook as written. Will make again for sure.
Hi Sue,
Glad you enjoyed the hake. I really enjoy the Spanish style of eating with everyone digging in.
Richard