The best way to cook baked hake for dinner
Baked hake is one of the most delicious and healthy fish dishes for dinner. In fact, if you combine it with a healthy side like baked potatoes and a salad it can be the perfect dinner for someone who wants to eat healthy.
That is why below we will explain how to make baked hake, in simple steps and with few ingredients. We guarantee that after reading this recipe, you will want to make it at home and surprise all your family and friends with it.
Baked hake ingredients
For the fish broth:
The head of the hake.
Hake spines.
A piece of onion.
2 cloves of garlic.
A sprig of parsley.
500 milliliters of water.
For the hake and its potato and vegetable sides:
700 grams of fresh Hake.
A green pepper.
A red pepper.
A head of garlic.
Cherry tomatoes, as needed
A couple of medium onions.
Potatoes, necessary amount.
Salt to taste.
Paprika (Paprika) to taste.
Extra virgin olive oil, necessary amount.
Ground pepper, necessary amount.
Steps for the preparation of baked hake
Preparation of the broth:
The first thing to do is the broth, to do this, pour the 500 milliliters of water into a saucepan, along with half a medium onion, two cloves of garlic, the sprig of parsley and the head and backbone of the hake.
Turn on the stove over medium heat and when the broth begins to boil, remove the foam that is created by the impurities in the fish.
Once the broth is very clean, let it cook over medium heat for 15 minutes.
When the broth is ready, strain and reserve.
Preparation of the vegetables for the hake base:
Wash the potatoes, remove the skin and cut into slices. Booking.
Wash the peppers and cut them into thin strips. As for the cherry tomatoes, wash them and just cut them in half. Booking.
Peel the garlic and crush it or cut it into slices and reserve.
Peel the onions and cut them into julienne strips. Booking.
Once you have the vegetables ready, heat some extra virgin olive oil in a skillet over medium heat.
Once the oil is hot, fry the potato slices there until almost done. Ideally, they should not finish cooking at all, as they will finish cooking in the oven. Remember to season with salt to taste. When finished, reserve on a plate.
In the same pan and with the rest of the oil that remains from frying the potatoes, add the garlic cloves that you had cut or crushed until they are slightly golden.
When the garlic is ready, add the chopped onions, the green peppers and the red pepper. Sauté everything for about 7 to 8 minutes or until the vegetables are tender.
Add a little salt to taste when the vegetables are about to be ready, integrate and remove them from the heat to reserve them on a plate.
In the same pan and with the residual oil that has remained, add the tomatoes and fry for 4 to 5 minutes and at the end, add a little salt to taste, mix well and reserve in a separate plate.
In a wide oven tray, place half of the sautéed vegetables and distribute very well over the entire surface.
Place the potatoes on top, distributing them well over the entire surface and forming a layer of potatoes. Then, place the rest of the fried vegetables on top, spreading it well over the potatoes.
Place the tomatoes on top of the vegetables in the tray, forming a layer.
Finally, sprinkle ground pepper to taste.
Vegetable baking:
Pour the fish juice or broth into the baking tray where you had arranged the vegetables, until they are completely sautéed.
Preheat oven to 220°C or 420°F with top and bottom heat and no fan.
Cover the tray where you will bake with aluminum foil and take it to the oven for 15 minutes at the temperature mentioned above. In this way, the vegetables will finish cooking and will take on the flavor of the fish broth.
Preparation of the sauce:
Pour some olive oil into a pan and let it heat up on the stove over medium heat.
When the oil is hot, sauté two cloves of garlic previously cut into thin slices. In this way they will be fried until golden brown.
When the garlic is golden, turn off the heat on the stove and add a teaspoon of sweet paprika. Mix well and reserve in a separate container.
Hake baking:
Remove the tray with the vegetables from the oven and remove the aluminum foil.
Season with salt and pepper to taste and the hake on both sides, and then place it on top of the vegetables and potatoes.
Pour over the hake the sauce that you had prepared in the previous section.
Keep the oven preheated to 220 ° C.
Cover the tray with the aluminum foil again and return the tray to the oven, at the same temperature for 12 to 15 minutes depending on how fast and efficient your oven is.
After 12 minutes, remove the tray from the oven and if you think the hake needs more cooking, return the hake to the oven and cook for a couple more minutes.
Finally, serve the hake together with the vegetables, sprinkling a little chopped parsley on top, to enjoy it.
As you may have noticed, it is very easy to make baked hake and thanks to the fact that it takes few ingredients for its preparation, it is also very economical. In addition, thanks to the low calorie content of its ingredients, it is perfect for a nutritious and healthy dinner.
Therefore, we urge you to prepare this recipe at home and urge your family to eat healthier.