Za'atar Spiced Casco Bay Silver Hake Recipe

Prepare fish

Pat the hake fillets dry with paper towels. Inspect for bones and remove any with tweezers. Place the fillets in a shallow dish or rimmed tray, skin side down if skin is attached.

Make marinade

In a small bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, 2 tsp za'atar, 1 tsp sea salt, and 1 tsp freshly ground black pepper until emulsified.

Marinate fish

Brush or spoon the marinade over both sides of the fillets, ensuring an even coat. Let rest at room temperature for 10–15 minutes (or cover and refrigerate up to 30 minutes). Bring to room temperature before cooking if chilled.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven.

Prepare vegetables

Toss the halved baby potatoes, cherry tomatoes, and red onion wedges with 2 tbs extra-virgin olive oil, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper on a rimmed baking sheet. Spread in a single layer with space between pieces for roasting.

Roast vegetables

Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until potatoes are tender and edges are lightly caramelized and tomatoes are softened. If potatoes are still firm, continue roasting 5–8 minutes more.

Create vegetable bed

When vegetables are done, transfer them to a warm platter or keep on the baking sheet and make space in the center for the fish. Reduce oven temperature to 400°F (200°C) if you prefer to finish the whole dish in oven for the fish.

Pan-sear method (quick, recommended)

Heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tbs olive oil. When shimmering, place fillets in the pan (do not overcrowd). Sear 2–3 minutes on the first side without moving until the edges turn opaque and a golden crust forms. Carefully flip and cook 1.5–3 minutes more depending on thickness, until fish flakes easily and reaches an internal temperature of 130–135°F (54–57°C). Transfer fillets to the roasted vegetable bed.

Oven-finish method (if using baking sheet)

Place marinated fillets on top of the roasted vegetables or on a separate lightly oiled baking sheet and slide into the oven preheated to 400°F (200°C). Roast for 8–12 minutes depending on thickness, until opaque and flaky (130–135°F internal).

Rest fish

Let the cooked fillets rest 2 minutes to redistribute juices before serving.

Make gremolata

While the fish rests, combine 1 cup finely chopped parsley, 2 tbs chopped mint, 1 tbs lemon zest, and 2 tbs extra-virgin olive oil in a small bowl. Stir until evenly coated. Taste and adjust salt or lemon if needed.

Assemble and finish

Place roasted vegetables on serving plates or a platter and set the hake fillets on top. Spoon the gremolata over each fillet. Sprinkle 1 tsp sumac lightly over the fish and vegetables if using. Serve with lemon wedges on the side.

Make sauce

Whisk together 1/2 cup Greek yogurt, 1 tsp tahini, 1 tsp lemon juice, 1 tsp water and 1/4 tsp salt until smooth. Adjust thickness with a little water if necessary and adjust seasoning to taste.

Serve with fish

Drizzle a small spoonful of the yogurt-tahini sauce alongside the fish or serve in a small ramekin for guests to add as desired.