How to Cook Hake Fish

by Rachel Asher

Items you will need

  • 1/4 cup kalamata olives
  • 1/4 cup capers
  • 1 garlic clove
  • 6 tablespoons olive oil, divided
  • 1 pound hake fillet
  • 1 lemon
  • 1 cup breadcrumbs

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.

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Photo Credits

  • Alfredo Tisi/Demand Media