Fresh and healthy oven baked hake with a lemon, mustard and caper dressing. Simple and quick to make.
We recommend pairing this with baked creamy potato grain. Find the optional recipe below.
Oven Baked Hake Temperature
- Hake should be cooked to 60 °C to be safe
- Avoid going higher than 60 °C or it can become dry
- Check the temperature using a Thermapen
Ingredients
For the oven baked hake
- 4 hake fillets, skin on (approximately 150g each)
- Olive oil, for brushing the fillets
- ½ tsp sea salt
- 8 slices lemon
For the dressing
- 4 tbsp extra virgin olive oil
- Grated zest of 1 unwaxed lemon, plus 2 tbsp of juice
- 3 tbsp small capers
- 2 tsp Dijon mustard
- ¼ cup parsley, finely chopped
- Seasoning
Directions
To make the baked hake
- Place the hake fillets skin side down onto the sliced lemons, 2 per fillet. Place in a roasting tin with a little oil and a crack of salt over the skin. cook until the internal temperature reaches 60 °C with your Thermapen, this will take around 8 minutes.
- Remove from the oven once the temperature has been reached.
- Mix the oil with the lemon juice, capers, mustard and seasoning.
- Serve the fish with the gratin, drizzled with the dressing, some lemon zest and fresh parsley.
Recommended side — Creamy Potato Gratin
Ingredients
- 500g potatoes, thinly sliced
- 1 small brown onion, thinly sliced
- 2 small fennel bulbs, thinly sliced
- 6 sprigs fresh thyme
- 25g unsalted butter
- 300ml double cream
- ½ tsp nutmeg
- Salt and freshly ground pepper
Directions
- Preheat the oven 180 °C/ 160 °C fan / gas 4.
- Grease a large baking dish with the butter.
- Bring 2 pans of water to the boil.
- Blanch the fennel and onion for 10 minutes and the potatoes for 5 minutes.
- Drain the vegetables, spread over the base of the baking dish and season.
- Add the thyme and nutmeg to the cream and pour over the potato mix.
- Cook uncovered for approximately 40 minutes until the top is crisp and golden.
- Ensure the filling is cooked by inserting your Thermapen into the centre, there
- should be no resistance and the temperature should reach 75 °C or above. Cook for increments of 10 minutes until ready.
- Cover with tin foil and leave to one side.
