Go Back
–+ servings
Baked hake with summer vegetables

Baked Hake with Summer Vegetables for a Fresh Flavor Burst

Enjoy a light and fresh Baked Hake with summer vegetables, bringing gourmet flavors effortlessly to your table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hake
  • 4 fillets Hake can be substituted with cod or another white fish
  • 1 stalk Lemongrass provides an aromatic quality
  • 2 medium Shallots offer sweetness and depth
  • 1/2 cup White Wine for enhanced flavor; vegetable broth for non-alcoholic version
  • 2 tablespoons Butter adds richness
For the Dill Oil
  • 1 bunch Dill fresh dill is recommended
  • 1/2 cup Grapeseed Oil can be swapped with sunflower oil
For the Vegetables
  • 2 cups Baby Carrots can use regular carrots
  • 2 cups Baby Courgettes can substitute with regular zucchini
  • 1 cup Fresh Peas frozen peas can be used
  • 1 cup Broad Beans or substitute with edamame
For Garnishing
  • 1/4 cup Fresh Herbs like parsley, chervil, dill
  • 1/2 cup Pea Shoots or substitute with microgreens

Equipment

  • blender
  • baking dish
  • Mandoline
  • Small saucepan
  • colander

Method
 

Preparation
  1. Blanch dill in boiling water for 30 seconds, transfer to ice water to cool, drain, then blend with grapeseed oil until smooth. Strain overnight.
  2. Using a mandoline, shave baby carrots and courgettes into thin ribbons. Blanch broad beans and peas in boiling water for 2-3 minutes, then refresh in icy water.
  3. Preheat the oven to 175°C (gas mark 4).
Baking
  1. Spread sliced shallots and lemongrass in a baking dish. Place hake fillets on top and pour white wine over. Bake for 5-8 minutes until opaque.
  2. Remove the hake and strain pan liquid into a saucepan. Boil and reduce the liquid, then whisk in cold butter until the sauce is smooth.
Combining and Serving
  1. Add blanched carrots, courgettes, broad beans, and peas to the sauce, gently stir to warm. Plate the vegetables and top with the baked hake, drizzle with dill oil and garnish with fresh herbs and pea shoots.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Make dill oil a day ahead for improved flavor; ensure the oven is preheated fully to avoid overcooking the hake.

Tried this recipe?

Let us know how it was!