Baked Hake with Lemon and Herbs

The first time I made baked hake, I was standing in front of the fishmonger's counter, completely overwhelmed by choices when the vendor suggested this underrated fish. The gentle aroma of herbs and lemon filled my kitchen that evening, transforming a simple weeknight dinner into something unexpectedly elegant. What started as an experiment has become one of my most reliable dishes when I want something light yet satisfying.

Last summer, I served this dish at an impromptu dinner on the patio when friends unexpectedly stayed late into the evening. The sun was setting, glasses of crisp white wine were poured, and everyone fell silent for a moment when they took their first bite. Even my friend who usually picks at seafood cleaned her plate and asked for the recipe.

Ingredients

• Hake fillets: Choose fillets that look firm and smell fresh like the ocean, not fishy, and try to get them roughly the same thickness for even cooking.
• Fresh herbs: The combination of parsley, dill, and thyme creates magic here, but I've learned that even if you're short one herb, the dish still works beautifully.
• Lemon: Use both zest and juice to get that bright, layered citrus flavor that cuts through the richness of the olive oil.
• Olive oil: This is worth using the good stuff since it becomes part of the flavor profile, not just a cooking medium.

Instructions

Prep your baking dish:

Preheat your oven to 200°C and lightly grease a baking dish with olive oil, just enough to prevent sticking but not so much that the fish swims in it.

Position the fillets:

Arrange your hake in a single layer with a little space between each piece so they steam rather than stew.

Create your herb mixture:

In a small bowl, combine the olive oil, minced garlic, all those fresh herbs, lemon zest, lemon juice, salt, pepper, and chili flakes if you're using them. You should smell a burst of aromatics that's absolutely intoxicating.

Coat the fish:

Spoon the herb and lemon mixture over each fillet generously, making sure to get some of the solid bits on top of each piece. I like to press it in slightly with the back of the spoon.

Bake to perfection:

Slide the dish into your preheated oven and bake for about 15-20 minutes. You'll know it's done when the fish turns opaque and flakes easily with the gentlest pressure from a fork.

Finish with flourish:

Serve immediately while hot, adding a final sprinkle of fresh herbs and those lemon wedges that everyone will actually use.

Save

One rainy Sunday, when my sister was going through a tough time, I invited her over without any particular agenda. We sat at the kitchen island while I prepared this dish, the repetitive motion of chopping herbs somehow opening up space for conversation. By the time we sat down to eat, the weight she'd been carrying seemed lighter, and the simple act of sharing this meal felt like its own kind of healing.

Serving Suggestions

After experimenting with countless side dishes, I've found that something with a bit of acidity works wonderfully here. A simple arugula salad dressed with lemon vinaigrette or roasted vegetables tossed with a splash of balsamic vinegar complement the delicate fish without overwhelming it. For heartier appetites, some crusty bread on the side turns this into a feast without much extra effort.

Make It Your Own

While the recipe is perfect as written, I've played around with variations that have been equally successful. One winter evening when fresh herbs were scarce, I substituted dried herbs (using about one-third the amount) and added a splash of white wine to the baking dish. Another time, when cooking for friends who love bold flavors, I doubled the garlic and added capers for a Mediterranean twist that earned rave reviews.

Storage and Leftovers

Though best enjoyed fresh from the oven, leftover hake can be gently reheated the next day or even enjoyed cold in a salad. I discovered this by accident when rushing through lunch one day and found the cold leftovers had developed an almost pâté-like quality that was unexpectedly delicious.

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a 300°F oven just until warmed through to prevent drying out.
• For a quick lunch, flake cold leftover fish over greens with a squeeze of fresh lemon juice and a drizzle of olive oil.

Save

This baked hake has become more than just a recipe in my collection, its a reminder that good food doesnt need to be complicated to be memorable. Every time I make it, Im reminded how a few fresh ingredients, treated simply, can create something genuinely special.

Recipe FAQs

→ What temperature should the oven be for baking hake?

Preheat your oven to 200°C (400°F) for optimal baking. This temperature allows the fish to cook through in 15–20 minutes while remaining tender and moist.

→ How do I know when the hake is fully cooked?

The fish is ready when it turns opaque and flakes easily with a fork. This typically takes 15–20 minutes depending on fillet thickness. Avoid overcooking to maintain tenderness.

→ Can I substitute hake with another fish?

Yes, mild white fish like cod, haddock, or halibut work beautifully. Maintain similar fillet thickness and adjust cooking time slightly based on the fish's density.

→ What fresh herbs work best for this dish?

Parsley, dill, and thyme are classic choices that complement hake's delicate flavor. You can adjust proportions based on preference or use oregano, basil, or chervil for variation.

→ How should I serve this baked hake?

Serve immediately while hot, garnished with extra fresh herbs and lemon wedges. Pair with steamed vegetables, roasted potatoes, or a light green salad for a complete meal.

→ Can I add vegetables to the baking dish?

Absolutely. Cherry tomatoes, olives, or thinly sliced zucchini work well. Add them to the dish before baking to allow flavors to meld together.