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.
Things You'll 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
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.