photo: Baked Hake

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. Thanks to the butter, the baked hake becomes very juicy and gentle. As a side dish, mashed potato, rice or fresh vegetable salad will be excellent.
45 min


  • Hake
    1 pcs
  • Onion
    1 pcs
  • Lemon
    0.5 pcs
  • Butter
    20 g
  • Olive oil
    30 ml
  • Fish seasoning
    0.5 tsp
  • Parsley
    25 g
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Wash the pre-frosted hake carcass, cut off the tail and fins, and remove the insides and the spine.
  • 2. Rub hake fillet with fish seasonings, salt and pepper to taste from both sides.
  • 3. Cut butter into thin pieces and put it on one half of fish fillet.
  • 4. Fold food foil in half and grease with olive oil. Peel onions and cut into rings 1 cm thick, put on foil.
  • 5. Fold the hake fillet in half and lay on onions rings.
  • 6. Cut half of the lemon into thin rings and lay them on a carcass of fish.
  • 7. On two sides of the fish let’s lay stems of fresh parsley so that the baked hake becomes fragrant.
  • 8. Tightly wrap the hake carcass in foil, transfer the fish to the baking sheet or to the heat-resistant form for baking. Send the fish to a 180-degree oven for 30 minutes.
  • 9. After the specified time, the hake baked in the oven is ready. Carefully unwrap the foil, transfer the ready fish to the dish and decorate with fresh greenery.
  • 10. Bon Appetite!
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