Hello lovely readers,
Today, I’m thrilled to share a dish that perfectly captures the vibrant and clean flavors of the seaside. Our hero for this recipe is the delicate hake fillet, which pairs beautifully with bright lemon, briny capers, and fresh parsley. This Lemon-Infused Baked Hake with Parsley Caper Sauce is not just a feast for the taste buds but also an eye-catching centerpiece for any meal.
As you probably already know, I’m a big advocate for experimenting with different flavors in the kitchen, and this dish proves that sometimes the simplest ingredients can come together to create something quite spectacular.
**Why Hake?**
Hake is a wonderful, versatile fish that’s easy to find in the UK. It’s slightly sweet and has a delicate texture that just melts in your mouth. Plus, it’s often more sustainable than some other popular species, making it a great choice for environmentally-conscious foodies. If you haven’t cooked much with hake before, this recipe is a fantastic way to start.
**The Bright and Zesty Components**
Lemon and capers are a match made in heaven. The lemon brings a fresh, tangy brightness, while the capers add little pops of salty goodness. Throw in some garlic and fresh parsley, and you’ve got a winning combination that elevates the mild hake without overpowering it.
**The Perfect Oven Bake**
Baking fish is one of my favorite preparation methods. It’s straightforward, and the fish bakes evenly, absorbing all those beautiful flavors we’ve dressed it with. Plus, it frees you up to prepare any side dishes or just relax with a cup of tea while the oven does all the hard work.
So, let’s dive into making this delicious dish, shall we?
**Ingredients:**
– 4 hake fillets (about 150g each)
– 2 lemons (sliced and juiced)
– 3 tbsp olive oil
– 3 cloves garlic (minced)
– 1 tbsp capers (drained and chopped)
– 1/4 cup fresh parsley (finely chopped)
– 1/4 tsp sea salt
– 1/4 tsp black pepper
– 1/2 tsp red pepper flakes (optional)
– 250g cherry tomatoes (halved)
– 100g baby spinach leaves
– 1 small red onion (thinly sliced)
**Method:**
1. Preheat your oven to 200°C (390°F).
2. Lightly grease a baking dish with 1 tbsp of olive oil.
3. Place the hake fillets in the baking dish. Season each fillet with sea salt and black pepper.
4. In a small bowl, combine the minced garlic, chopped capers, fresh parsley, remaining olive oil, and juice from one lemon. Mix well.
5. Spoon the parsley caper mixture evenly over the fillets.
6. Arrange lemon slices and cherry tomato halves around the fillets.
7. Scatter the thinly sliced red onion over the top and around the fillets.
8. Sprinkle red pepper flakes over the dish, if using.
9. Bake in the preheated oven for 15-20 minutes or until the hake fillets are opaque and flaky.
10. Towards the last 5 minutes of baking, add the baby spinach leaves around the fillets.
11. Once done, remove from the oven and let rest for a couple of minutes.
12. Serve immediately, drizzling any remaining juices from the baking dish over the fillets.
**Final Thoughts**
This Lemon-Infused Baked Hake with Parsley Caper Sauce is a simple yet elegant dish that packs a flavorful punch. Perfect for a special dinner or just a weeknight meal when you want something a touch more special. Pair it with a fresh green salad or some roasted new potatoes, and you’ll have a delightful meal that’s bound to impress.
Give it a try and let me know how it turns out for you! I always love hearing about your kitchen adventures. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 4 hake fillets (about 150g each)
– 2 lemons (sliced and juiced)
– 3 tbsp olive oil
– 3 cloves garlic (minced)
– 1 tbsp capers (drained and chopped)
– 1/4 cup fresh parsley (finely chopped)
– 1/4 tsp sea salt
– 1/4 tsp black pepper
– 1/2 tsp red pepper flakes (optional)
– 250g cherry tomatoes (halved)
– 100g baby spinach leaves
– 1 small red onion (thinly sliced)
Method
1. Preheat your oven to 200°C (390°F).
2. Lightly grease a baking dish with 1 tbsp of olive oil.
3. Place the hake fillets in the baking dish. Season each fillet with sea salt and black pepper.
4. In a small bowl, combine the minced garlic, chopped capers, fresh parsley, remaining olive oil, and juice from one lemon. Mix well.
5. Spoon the parsley caper mixture evenly over the fillets.
6. Arrange lemon slices and cherry tomato halves around the fillets.
7. Scatter the thinly sliced red onion over the top and around the fillets.
8. Sprinkle red pepper flakes over the dish, if using.
9. Bake in the preheated oven for 15-20 minutes or until the hake fillets are opaque and flaky.
10. Towards the last 5 minutes of baking, add the baby spinach leaves around the fillets.
11. Once done, remove from the oven and let rest for a couple of minutes.
12. Serve immediately, drizzling any remaining juices from the baking dish over the fillets.
Enjoy your Lemon-Infused Baked Hake with Parsley Caper Sauce!
