How to Cook Hake Fish

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

Instructions

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

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.

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.

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.

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

References

• Hake With Hazelnuts and Capers

Resources

• Read this Article in Spanish