Baked hake with potatoes and garlic
Hake fillets or steaks baked on a bed of sliced potatoes and onion, finished with sizzling garlic and parsley oil. Fresh or frozen hake both work; pan-fried with the same garlic oil, it's another everyday supper.
- 50 minTime
- 20 minHands-on
- 4Portions
- ≈ €2.50per portion
- 520kcal per portion
Ingredients for 4 portions
- 700 gHake fillet, 4 fillets or steaks
- to tasteSalt
- 3 clovesGarlic, sliced
- 3 tbspOlive oil, for the garlic
- 2 tbspParsley, finely chopped
- 1Lemon, in wedges
On the side
- 800 gPotato, thinly sliced
- 1Yellow onion, thinly sliced
- 4 tbspOlive oil, for the potatoes
Method
- Heat the oven to 200 °C. Peel the potatoes and slice them thinly, and slice the onion.
- Spread the potatoes and onion in a roasting dish, season with salt, drizzle with the oil and toss.
- Bake in the middle of the oven for 25 minutes, until the potatoes are almost tender.
- Pat the hake dry with kitchen paper and season with salt.
- Lay the hake on the potatoes and bake for 10–12 minutes, until opaque and just flaking.
- Meanwhile, gently fry the garlic in the oil over a low heat until just golden. Take off the heat and stir in the parsley.
- Pour the garlic oil over the fish and serve with lemon wedges.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
