How to Cook Hake Fish

by Rachel Asher ; Updated September 28, 2017

Alfredo Tisi/Demand Media

Hake is a mild-flavored white fish native to colder northern seas. Hake is related to cod and whiting and is similar to them in texture and taste. Because hake is a mild fish, it serves as a good foundation for stronger flavorings. Sauteing hake with lemon, garlic, capers and olives is a great way to enjoy strong Mediterranean flavors on a delicious bed of fish. This recipe serves two.

Chop 1/4 cup olives, and combine them with 1/4 cup capers. Slice the garlic clove thinly.

Season the hake with salt and pepper. Heat a skillet with approximately 4 tablespoons of olive oil, and place the hake fillet in the skillet.

Squeeze lemon juice over the hake fillet after it has cooked for 6 to 7 minutes, then continue sauteing it. Saute the hake for 10 minutes or until it is cooked through.

Heat 2 tablespoons olive oil in a second skillet. Toss in the garlic, capers and olives. Saute for 2 to 3 minutes, then add 1 cup breadcrumbs. Cook until browned.

Plate the hake. Spread the garlic, caper, olive and breadcrumb mixture over the fish, and serve.

Our Everyday Video

Brought to you by LEAFtv
Brought to you by LEAFtv