Hake Recipe

Name: Lussmanns Brasseries Hake Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces hake fillets (skin on or off); 3 tbs extra-virgin olive oil; 2 tbs lemon juice; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 piece shallot, finely chopped (or small onion); 60 ml dry white wine (or low-sodium chicken broth); 1 tbs fresh lemon juice; 1 tsp capers, drained (optional); 2 tbs fresh parsley, chopped; 1 tbs olive oil (for pan if needed); 4 pieces lemon wedges; 0 to taste freshly ground black pepper; 0 to taste coarse salt

Inspired by Lussmanns Brasserie

Time30m

Serves4

Make Hake Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

4 pieces hake fillets (skin on or off)

3 tbs extra-virgin olive oil

2 tbs ReaLemon lemon juice

2 cloves Garlic, minced

1 tsp Smoked paprika

1 tsp sea salt

1/2 tsp freshly ground black pepper

Pan Sauce & Finish

2 tbs Unsalted butter

1 piece shallot, finely chopped (or small onion)

1/4 cup (60 ml) dry white wine (or low-sodium chicken broth)

1 tbs fresh lemon juice

1 tsp capers, drained (optional)

2 tbs Fresh parsley, chopped

To Serve (optional)

1 tbs olive oil (for pan if needed)

4 pieces lemon wedges

0 to taste freshly ground black pepper

0 to taste coarse salt

Method

Fish & Marinade

Prep the fish

Pat the hake fillets dry with paper towels. Trim any ragged edges and check for bones; remove with tweezers if present. Place fillets on a plate or shallow dish in a single layer.

Make and apply marinade

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Brush or spoon the marinade evenly over both sides of the fillets. Let them sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Pan Sauce & Cook

Heat the pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil (or if your fillets are oily, skip or reduce) and warm until shimmering but not smoking.

Sear the hake

Add the hake fillets to the hot pan presentation-side down (skin-side down if skin on). Do not crowd the pan; cook in batches if needed. Sear 2.5–3 minutes without moving so a golden crust forms, then gently flip and cook 1.5–3 minutes more until the fish is opaque and flakes easily with a fork (internal temperature ~60–63°C / 140–145°F). Remove fillets to a warm plate and tent lightly with foil.

Make the pan sauce

Reduce heat to medium. Add 2 tbs butter to the still-hot skillet. When it melts, add the chopped shallot and sauté 1–2 minutes until softened and translucent but not browned. Pour in 60 ml white wine (or chicken broth) and scrape the bottom of the pan with a wooden spoon to release browned bits. Simmer 2–3 minutes until the liquid reduces by about half.

Finish the sauce

Stir in 1 tbs lemon juice and the drained capers if using. Whisk in the remaining 1 tbs butter off the heat to slightly thicken and give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley.

Combine and serve

Pour the pan sauce over the rested hake fillets or return fillets to the skillet briefly (30 seconds) to warm through and coat with sauce. Serve immediately with lemon wedges and an extra sprinkle of parsley. Season with additional salt and pepper to taste.

To Serve (optional)

Serve hake with simple sides such as steamed vegetables, boiled new potatoes, rice, or a crisp salad. Squeeze lemon wedge over the fish just before eating.