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How to Cook Hake Fillet in an Oven

by Christina Kalinowski

Hake is a lean white fish that possesses a light, delicate flavor similar to that of cod. Like cod, hake is incredibly versatile, its firm fillets and mild flavored meat lending itself to a variety of cooking preparations including baking. If you’re looking for a healthy fish dish that is simple to prepare try oven-roasting hake fillets with your favorite seasonings for a flavorful meal that is ready to serve in less than 30 minutes.

Preheat your oven to 425 degrees Fahrenheit.

Rinse off the hake fillets under cool running water, and pat them dry with paper towels. Lightly coat both sides of the fillets with a small amount of olive oil or melted butter, and sprinkle with desired seasonings. Try using seasonings like salt, pepper and onion powder, or herbs like parsley. Sprinkle with breadcrumbs to add a bit of crunch, if desired.

Coat a shallow baking dish with cooking spray so that the fish does not stick while cooking. Arrange the hake fillets in a single layer in the baking dish.

Bake the hake fillets for approximately 20 minutes, or until the fish flakes easily with a fork. Remove from the oven and serve.

Items you will need
  • Paper towels
  • Olive oil or melted butter
  • Seasonings
  • Shallow baking dish
  • Cooking spray

Tips

  • A general rule for cooking fish is to measure the flesh at its thickest point, and cook 8 to 10 minutes per inch, 4 to 5 minutes per half-inch.
  • When purchasing fresh fish fillets, make sure they have a fresh odor, firm texture and a moist appearance.
  • When purchasing frozen fish fillets, make sure they are solidly frozen and don't have an odor. Do not purchase frozen fish fillets if there are any white, dark, icy or dry spots present.
  • Substitute cod, grouper or haddock if you can't find hake fillets.

Warning

  • Fish should be cooked to an internal temperature of 145 F. Consumption of undercooked fish could lead to a foodborne illness.

References

About the Author

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.

Photo Credits

  • Eising/Photodisc/Getty Images