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Skinless Hake Fillet Recipes and Serving Ideas

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As is so often the case with different species of fish, hake is a name which can be made to a apply to a number of different sub-species found in seas and oceans around the world. The recipes on this page relate specifically to the European hake, found in waters around Europe and North-West Africa. This fish is a close relation of the Atlantic cod, though the cooked flesh does have a slightly more powerful flavor. Hake recipes are generally interchangeable with those developed for cod, haddock, pollack or similar close relatives but most firm, white fleshed fish could also be used instead.

Skinless Hake Fillets
Credit: Gordon Hamilton

Vacuum packed skinless hake fillets

Hake is particularly popular in Spain where it is likely to be purchased fresh as can be, often straight from the fishermen at market. In other countries (UK included), it is not always so readily available, particularly in inland regions. It may therefore be that it can only be regularly purchased in the form of vacuum packed skinless fillets.

Baked Hake with Spicy Sauteed Peppers

Baked Hake with Spicy Sauteed Peppers
Credit: Gordon Hamilton

Oven baked hake fillet served with sauteed bell peppers and chili

Ingredients (Serves 1)

  • 6 ounce skinless hake fillet
  • Olive oil
  • 2 small cherry tomatoes
  • Pinch dried basil
  • Salt and pepper
  • ½ red bell pepper
  • ½ yellow bell pepper
  • ½ green bell pepper
  • 1 red chili
  • Generous pinch paprika
  • 2 teaspoons freshly chopped cilantro (coriander leaf)


Hake and Tomatoes
Credit: Gordon Hamilton

Oven ready hake and tomatoes

Start your oven preheating to 375F/190C/Gas Mark 5.

Drizzle the base of a small casserole dish with some olive oil and lay in the hake fillet. Cut the tomatoes as shown in to florets by making two cuts almost but not quite all the way through and lay them on top of the fish. Season with salt, pepper and the dried basil before drizzling with a little more oil. Put the lid on the dish and place it in to your oven for twelve to fifteen minutes, depending upon the thickness of the fillet.

Sliced Peppers
Credit: Gordon Hamilton

Sliced bell peppers and chili

Cut the seeds, stalk and membrane from the bell pepper halves and slice. Cut the stalk from the chili and slice in to thin discs.

Sauteing Peppers
Credit: Gordon Hamilton

Sauteing peppers and chili

Pour a couple of tablespoons of olive oil in to a small, non-stick frying pan and bring it up to a medium to high heat. Add the bell pepper and chili, seasoning with salt, pepper and some paprika. Saute over a medium heat for three to four minutes until the pepper slices are softened.

Cilantro added to Peppers
Credit: Gordon Hamilton

Cilantro added to sauteed peppers

The cilantro should be stirred through the peppers at the very last minute and cooked for ten to twenty seconds only.

Baked Hake
Credit: Gordon Hamilton

Baked hake removed from the oven

When you take the casserole dish from the oven, be very careful of escaping steam as you remove the lid.

Plated Baked Hake
Credit: Gordon Hamilton

Baked hake and tomatoes are plated

Use a spatula to lift the hake fillet to a serving plate and arrange the tomatoes alongside. A slotted spoon is best used to plate the peppers and the dish is ready for service.

Spicy Cheese Crusted Hake Fillet, Potatoes and Cauliflower

Spicy Cheese Crusted Hake Fillet, Potatoes and Cauliflower
Credit: Gordon Hamilton

Spicy cheese topped hake fillet is served with boiled new potatoes and cauliflower

Ingredients (Serves 1)

Cheese, Chili and Red Onion
Credit: Gordon Hamilton

Cheese, chili and red onion for topping

  • 6 ounce hake fillet
  • 6 to 8 baby new potatoes
  • Salt
  • ½ small cauliflower head
  • 2 tablespoons freshly grated/shredded hard cheese such as cheddar
  • 1 small red chili
  • 1 slice from halved red onion
  • Pepper
  • Oil for frying
  • Little bit of butter


Wash the potatoes well but don't peel them before adding them to a pot of cold, salted water. Bring the water to a simmer for about twenty minutes or until the potatoes are just soft. Wash the cauliflower and separate in to florets. Add to a pot of boiling, salted water for seven or eight minutes.

Mixing Cheesy Topping
Credit: Gordon Hamilton

Chessy topping ingredients are prepared and ready to be combined

Put the grated/shredded cheese in to a small bowl. Finely chop the red onion and chili and add them to the bowl before seasoning with black pepper. Stir with a wooden spoon to combine.

When the cauliflower is about half way through its cooking time, pour a couple of tablespoons of oil in to a small non-stick frying pan and bring it up to a medium heat. Season the hake fillet with salt and pepper and start it frying for about three minutes each side. You know it is ready for turning when it appears from the side to have cooked a little more than half way through.

Buttering Potatoes
Credit: Gordon Hamilton

Butter is added to boiled potatoes

Drain the potatoes and allow to steam off for two or three minutes to dry out. Return them to the pot, add a little bit of butter and gently swirl the pot to ensure even coating.

Frying Hake
Credit: Gordon Hamilton

Pan frying hake fillet

When the hake fillet has been turned in the pan, put your broiler (overhead kitchen grill) on to preheat to its highest setting. Drain the cauliflower through a colander.

Topping Hake Fillet
Credit: Gordon Hamilton

Cheesy and spicy topping is scattered over hake fillet

Scatter the spicy cheese mix over the hake fillet. A little inadvertent spillage in the pan is not an issue. Place the pan under the broiler until the cheese is bubbling - around a couple of minutes.

Plated Cheesy Hake
Credit: Gordon Hamilton

Cheesy hake fillet is plated

Lift the cheesy topped fish fillet on to your serving plate and spoon the potatoes and cauliflower alongside.

Spicy Fried Hake Fillet with Roasted Mediterranean Vegetables

Spicy Fried Hake Fillet with Roasted Mediterranean Vegetables
Credit: Gordon Hamilton

Paprika spiced fried hake fillet is served on a bed of oven roasted mixed Mediterranean vegetbales

Ingredients (Serves 1)

Canned Anchovies
Credit: Gordon Hamilton

Canned anchovies in sunflower oil

  • 6 ounce skinless hake fillet
  • 12 ounce tray of mixed roasting vegetables*
  • 1 large garlic clove
  • Pinch dried basil
  • Pinch dried oregano
  • Salt and pepper
  • Extra virgin olive oil
  • 5 or 6 anchovy fillets, canned in oil
  • 2 tablespoons all purpose (plain) flour
  • 1 teaspoon paprika
  • 2 rolled and shredded basil leaves to garnish

*This supermarket bought tray of mixed roasting vegetables consisted of bell peppers, zucchini (courgette), red onion and cherry tomatoes. You could prepare your own similar vegetable combination if necessary/desired.


Oven Ready Vegetables
Credit: Gordon Hamilton

Oiled and seasoned vegetables are ready for the oven

Start your oven preheating to 450F/220C/Gas Mark 8.

Peel and finely slice the garlic clove. Add it to the tray of vegetables and season with the basil, oregano and pepper (the anchovies will later provide all the salt required). Drizzle liberally with olive oil and stir carefully but well with a wooden spoon. Roast in the hot oven for an initial twenty minutes.

Anchovies on Vegetables
Credit: Gordon Hamilton

Anchovies are added to partly roasted vegetables

When the twenty minutes are up, lift the vegetables from the oven and lay the anchovy fillets on top. Turn them through the mix with your wooden spoon and return to the oven for ten more minutes.

Flouring Hake
Credit: Gordon Hamilton

Hake is patted in seasoned flour

When the vegetables are returned to the oven, scatter the flour on a dinner plate and season with salt, pepper and paprika. Pat the hake fillet in the flour on both sides to evenly coat.

Hake added to Pan
Credit: Gordon Hamilton

Floured hake is added to medium hot frying pan

Pour a couple of tablespoons of oil in to a small frying pan and put the pan on to a medium heat. Shake any excess flour gently from the fillet and lay it in the pan. Fry for about three minutes until you can see it is cooked slightly more than half way through.

Turned Hake
Credit: Gordon Hamilton

Hake is turned to fry on its second side

Turn the hake in the frying pan with a spatula or fish slice and fry for a similar period of time on the second side.

Plated Roasted Vegetables
Credit: Gordon Hamilton

Roasted vegetables are spooned in to a deep serving plate

Take the vegetables from the oven and use a slotted spoon to lay them in a deep serving plate. Lift the hake on top and garnish with the sliced basil leaves.



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