11. April 2026
Hake Bake
Baked Hake: Succulent, Spiced Perfection. This isn't just baked fish; it's a true testament to simple yet utterly delicious cooking at its finest. We fully embrace the gentle, consistent heat of oven baking to achieve a flawless transformation: the Hake emerges magnificently moist and unbelievably tender, retaining all its delicate, natural sweetness in a way that is simply irresistible and beautifully preserved. Serve with a few hearty crispy wedges and sweet gnarly carrots. A satisfying mid week or weekend meal.
Ingredients (Serves 2)
- Extra virgin olive oil
- 2 Wild Hake Supremes
- 30g Breadcrumbs
- 1 tsp Paprika and 1 tsp Oregano
- 1 tsp Cayenne Pepper
- 1/2 tsp Garlic Powder
- 1 tsp Chilli Flakes
- 1 tsp Thyme
- 1/2 Sea Salt & ground black pepper
- 1 tsp Fennel Seeds (optional)
- Add a few roasted carrots
- 1 whole potato for wedges
Instructions
- In a bowl, combine the breadcrumbs with paprika, oregano, cayenne pepper, garlic powder, chillies, and thyme.
- Lay the fresh hake fillets on the tray and rub them with the seasoning. Coat the prepared hake fillets with the breadcrumb mixture Lay skin side down.
- Also, add the fennel seeds if you're using them..
- Drizzle a Roasting Tin with 1 tbsp of extra virgin olive oil,add salt and black pepper. Slice a large potato into 8 wedges and add a few cut carrots . Toss in oil and seasoning and cook for 30 minutes 190°C, turning half way through.
- After 10 minutes add the breaded fish to bake in the oven for 15 - 20 minutes.
- When the fish is cooked through but still tender and the breadcrumbs are golden brown, remove the tin from the oven,
- Drizzle with lemon juice and garnish with fresh chopped parsley.