Quick Cooking Hake

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This dish can also be prepared on the stovetop, but the fish will be a bit drier. The secret to the special aroma of this dish is that both salt and lemon juice are added at the very end, when the fish is already cooked.

Ingredients

Hake - 1½ kg
Cotton Oil - 8 fl oz
Salad Potatoes - 2 pieces
Garlic - 2 cloves
Chopped Sage Leaves - 1 tablespoon
Lemon - 1 piece
Salt - to taste

Step by Step guide

Step 1

If you are using frozen fish, place it in a bowl of water with 3 tablespoons of salt for an hour to thaw. Then drain the water, rinse the fish under cold running water, and pat it dry with a paper towel. Cut the fillet into 6 steaks.

Step 2

Preheat the oven to 356°F. In a skillet, heat the vegetable oil, add the sliced potatoes, and cook over low heat for about 5–8 minutes until the potatoes are soft but not browned. Remove the potatoes with a slotted spoon and transfer them to a baking dish. Place the steaks on top.

Step 3

Drain the oil from the skillet, leaving just enough to cover the bottom. Add the finely chopped garlic and cook over low heat, stirring frequently, for a few minutes until lightly browned. Remove the skillet from heat, stir in the chopped parsley, and pour the mixture over the fish.

Step 4

Bake everything for about 15 minutes until the steaks become opaque and the flesh flakes easily. Remove the dish from the oven, season with salt, and drizzle with lemon juice.