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How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 17 references cited in this article, which can be found at the bottom of the page. This article has been viewed 80,114 times. Hake is a lean, delicate white fish similar to common catches like haddock, cod, flounder, and halibut. Its mild taste and texture makes it well-suited for being prepared any number of ways, whether it’s in the oven, on the stove, or in the frying pan. No matter what method you use, the most important thing is to cook the fish until the meat is white and flaky and the silvery skin just begins to crisp. Set the oven to bake or convection and allow it to begin warming up as you get the rest of your ingredients together.
Hake is a delicate fish that doesn’t take long to cook through, so it’s best to use a moderate temperature to prevent it from getting too done. Baking hake highlights the fish’s natural flavor without contributing unnecessary calories. Wrap each fillet in a sheet of aluminium foil. Make sure the skin side is facing down so that the meat is visible. Drizzle a small amount of olive oil over the fillets to keep them from sticking. The foil will trap in moisture, preventing the hake from drying out in the heat of the oven. Make sure the foil you’re using can go in the oven safely.
Leave the top of the foil open for now in case you decide to thrown in a few herbs, spices, or vegetables for steaming. Sprinkle the hake with kosher salt, black pepper, lemon zest, or other spices to taste. If you want, you can also add pungent vegetables or herbs to each packet. The fish will absorb the flavors of the other components as it cooks, giving a little more depth. Onions, garlic, capers, and herbs like parsley and dill are all popular companions for baked hake. Fold or twist the ends of the foil closed. Once you’ve seasoned the hake, seal up each of the packet to ensure that they’ll hold in heat.
Enclosing the fillets in foil will also keep any liquid from leaking out while they’re baking, which means juicier fish and faster cleanup. Avoid wrapping the fish too tight. This could mash it and ruin its natural texture. Arrange the wrapped fillets on a large baking sheet. You should be able to fit at least half a dozen average-sized fillets on a single baking sheet. If you’re preparing enough for a crowd, you might need to pull out a second sheet or do your baking in batches.
Place the hake in the oven for 10-12 minutes. Slide the baking sheet onto the center rack. Then, set a timer to remind you to check the fish’s progress after the first 10 minutes. If the fillets look like they need a little more time, pop them back into the oven for 2-3 minutes.
When properly cooked, the meat should be white and flaky, and give way easily under a fork. Be careful not to overcook the hake. Since it has such a light consistency, it can go from done to overdone in a matter of minutes. Serve oven-baked hake with your favorite sides. Plate the fillets alongside a mound of rice pilaf or quinoa and a colorful tossed salad.