How to Cook Blue Hake

by Christopher Godwin

Blue hake is a soft, white fish that is best baked.

Magone/iStock/Getty Images

Blue hake is more commonly known as the New Zealand whiptail fish or hoki fish. Blue hake is a soft, white fish commonly found in salt water, and because of its soft texture, it is best baked instead of grilled or sautéed. Blue hake fish pairs well with roasted cauliflower or carrots with roasted potatoes and a glass of dry white wine, such as Chardonnay, sauvignon Blanc or Chenin Blanc.

Remove the hake fish from the refrigerator and allow it to warm up to room temperature for 60 minutes, keeping it covered with plastic wrap the whole time.

Preheat the oven to 400 degrees Fahrenheit.

Brush both sides of the hake with melted, unsalted butter. Season both sides of the fish with sea salt or kosher salt and freshly ground black pepper to taste.

Lightly oil the bottom of a baking dish with extra virgin olive oil. Place the hake in the baking dish and cook the fish for 20 minutes.

Take the fish out of the oven and check the internal temperature at the thickest point with an instant-read thermometer without the tip touching bone. When the fish is fully cooked, the thermometer will read 145 degrees Fahrenheit.

Return the fish to the oven in five-minute increments if the fish is not fully cooked. Check the fish every five minutes until it reaches 145 degrees.

Transfer the fish to a large serving platter to cool for five minutes before serving. Top the fish with the freshly chopped flat leaf parsley and garnish the plate with lemon wedges.


  • For extra flavor, add 1 tbsp. freshly chopped dill weed, or garlic to the fish along with the salt and pepper.


  • "Fish and Shellfish"; James Peterson; 1996
  • "Fish Without a Doubt"; Rick Moonen et al; 2008

Photo Credits

  • Magone/iStock/Getty Images

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."