Quick Hake
6 servings
30 minutes
Quick-cooking hake is a simple yet exquisite recipe that embodies a harmony of flavors. The soft, tender hake fillet, marinated in a brine solution, gains remarkable juiciness. Baked on a bed of thinly sliced potatoes, it absorbs the aromas of garlic and fresh parsley, creating a perfect balance of tastes. Corn oil gives the dish a light golden crust, while fresh lemon juice adds a touch of freshness. This versatile dish is suitable for both everyday dinners and festive tables. Its ease and speed of preparation make it an ideal option for those who appreciate flavor but don't want to spend much time in the kitchen.
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 dry it with a paper towel. Cut the fillet into 6 steaks.
- Salt: to taste
2
Preheat the oven to 180 degrees. Heat vegetable oil in a pan, add thinly sliced potatoes, and cook on low heat for 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.
- Corn oil: 250 ml
- Potato: 2 pieces
- Hake: 1.5 kg
3
Drain the oil from the pan, leaving just enough to cover the bottom. Add finely chopped garlic and cook on low heat, stirring often, for a few minutes until slightly browned. Remove the pan from heat, stir in the chopped parsley, and pour the mixture over the fish.
- Garlic: 2 cloves
- Chopped parsley: 1 tablespoon
4
Bake everything for about 15 minutes until the steaks are matte and the meat separates well. Remove the dish from the oven, season with salt, and drizzle with lemon juice.
- Salt: to taste
- Lemon: 1 piece