Large Hake Recipe

Prepare fish

Pat the hake fillets dry with paper towels. Check for remaining pin bones and remove with fish tweezers if present. Lightly score the skin side (if skin-on) with two shallow diagonal cuts to help even cooking.

Make marinade

In a shallow bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, smoked paprika, lemon zest (if using), 1 tsp kosher salt and 1 tsp black pepper. Whisk to emulsify.

Marinate

Place fillets in the bowl or in a zip-top bag and pour the marinade over them, turning to coat evenly. Marinate at room temperature for 15 minutes or in the refrigerator for up to 30 minutes. Remove from fridge 10 minutes before cooking to take the chill off.

Preheat pan or oven

If pan-searing: heat a large nonstick or stainless-steel skillet over medium-high heat and add 1 tbs olive oil. If roasting: preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly oil a baking dish.

Cook the hake (pan-sear method)

When the pan is hot and oil shimmers, place fillets skin-side down (if skin-on). Press gently for 10 seconds to keep flat. Cook without moving 3–4 minutes until skin is crisp and the edge turns opaque. Flip carefully and cook 2–4 minutes more until internal temperature reaches 125–130°F (52–55°C) for moist, flaky hake. Transfer to a warm plate and tent with foil for 2–3 minutes.

Cook the hake (oven-roast method)

Arrange marinated fillets on the prepared baking sheet, skin-side down if applicable. Roast 10–14 minutes depending on thickness, until opaque and flaky and internal temperature is 125–130°F (52–55°C). Let rest 2–3 minutes before serving.

After removing the cooked fillets from the pan, reduce heat to medium and add 2 tbs butter. Add the minced shallot and sauté 1–2 minutes until softened but not browned.

Deglaze the pan with 1 tbs white wine or broth, scraping any browned bits from the bottom. Let reduce for about 1 minute.

Add 1 tbs lemon juice and capers (if using). Swirl in the remaining 1 tbs butter to emulsify into a glossy sauce. Taste and season with salt and pepper as needed.

Spoon the sauce over the rested fillets and sprinkle with the chopped parsley reserved for finishing.

Arrange the hake on warm plates. Drizzle each fillet with a small amount of olive oil, add a lemon wedge, and serve immediately with the pan sauce on the side or spooned over the fish.

Suggested accompaniments: roasted baby potatoes, steamed green beans, or a simple herbed couscous.