Baked Hake with Lemon and Herbs (Printable)
Tender hake fillets baked with fresh herbs, garlic, and zesty lemon. A light Mediterranean main dish ready in just 30 minutes.
# What You'll Need:
→ Fish
01 - 4 hake fillets, skinless and boneless, approximately 5.3 oz each
02 - 2 tablespoons olive oil
→ Aromatics & Herbs
03 - 2 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh thyme leaves
07 - Zest of 1 lemon
08 - Juice of 1 lemon
→ Seasonings
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes, optional
→ Garnish
12 - Lemon wedges
13 - Extra fresh herbs
# How-To Steps:
01 - Preheat oven to 400°F. Lightly coat baking dish with olive oil.
02 - Place hake fillets in single layer in prepared baking dish.
03 - Combine in small bowl: olive oil, minced garlic, parsley, dill, thyme, lemon zest, lemon juice, sea salt, black pepper, and chili flakes if using.
04 - Distribute herb and lemon mixture evenly over hake fillets, ensuring thorough coating.
05 - Bake for 15-20 minutes until fish is opaque and flakes easily with fork.
06 - Transfer to serving plates and garnish with additional fresh herbs and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- The herbs do all the heavy lifting here, so even if youre cooking for someone who claims they dont like fish, this might be the dish that changes their mind.
- It comes together in just 30 minutes but tastes like something that took all afternoon, perfect for those nights when you want to eat well but barely have the energy to cook.
02 -
- Hake continues cooking for a minute or two after removal from the oven, so it's better to slightly undercook than overcook if you're uncertain about doneness.
- The leftover herb oil in the baking dish makes an incredible dipping sauce for crusty bread, which I discovered by accident when trying to salvage every last bit of flavor from the pan.
03 -
- Pat the fish completely dry with paper towels before placing in the baking dish, which helps the herb mixture stick better and prevents it from becoming watery during baking.
- If youre making this for a dinner party, prepare the herb mixture up to 8 hours ahead and keep refrigerated, which not only saves time later but actually improves the flavor as the herbs infuse the oil.