Hake Loin

Description

Hake are members of the cod family and are mild tasting with a subtle flavour. They can be pan-fried, roasted, stewed or curried, to make a variety of dishes. We can prepare them for you as you like.

Hake fillets: Heat a little olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisping.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Keep warm while you make the sauce.
Add a generous knob of butter to the frying pan and allow it to melt gently, then add a squeeze of lemon juice and some chopped mixed herbs, stir and season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some new potatoes. This works just as well with hake steaks too.

To bake: Hake steaks work well baked with roasted peppers, which you can do at the same time. Roughly chop an onion, one or two each of red and green peppers and scatter into a large roasting tin. Drizzle with oil, season then toss to coat. Roast in a preheated oven at 225°C for 20 minutes.

Reduce the oven to 190°C, brush the hake with oil or butter and add a little salt, a few chilli flakes and a pinch of rosemary. Put the steaks on top of the peppers and cook for a further 20-25 minutes (turn and baste if necessary half way through). That’s it.