Bake hake fish. How to fry a hake in a pan. Fish marinated with vegetables

The benefits and harms of which will be discussed in this article refer to marine predators of the hake family of the cod order. And to a person far from the classification of biological species, this inhabitant of the oceans is known for its accessibility. Thanks to the huge hake population, this industrial fish sold everywhere and at fairly low prices. Therefore, hake is a frequent guest on the tables of all people, no matter how far they live from the sea coast. True, this fish gets into the depths of the mainland already frozen. But by the way, fresh hake quickly deteriorates and loses its smell. Therefore, carcasses are subjected after being caught. So the fish does not lose its useful properties. And there are a lot of them. To familiarize yourself with them, as well as to find out what kind of health hazard is fraught with hake, read this article.

The main rival of pollock

Most buyers of frozen fish are unlikely to know the difference between the two. And she is obvious. Pollock is ahead of hake in only one thing: its price is even more affordable for a budget buyer. However, gourmets consider the hero of this article more tasty and juicy. In culinary terms, hake is also preferable to pollock. This fish is easily cut and cleaned, and the bones seem to want to jump out of the carcass themselves. Hake does not spread in a frying pan, like pollock, does not dry out in the oven, it can be stewed, boiled ... What's there: you can devote at least a whole cookbook to this fish. In defense of pollock, one can only say that its liver is an exquisite delicacy rich in vitamin A. But hake fish is richer in nutritious proteins and microelements. The benefits and harms of this food product will be disclosed below. For now, let's say that hake lives in salty oceans. Sometimes there are individuals one and a half meters long, but for industrial catch, fish of thirty to forty centimeters are more preferable. On sale there are both carcasses and cut fillets.

Hake fish: benefits and harms

The main distinguishing feature of this marine life is easy digestibility by the body. Therefore, hake can be eaten even by small children. This fish contains only eighty-six calories. Perfect Product diet food! The meat of this fish "to the eyeballs" is full of useful trace elements. These are phosphorus, iodine, zinc, iron, magnesium, potassium, fluorine and others. Of the vitamins in the hake contains A, the entire line of B, C, E and PP. You will be surprised, but this budget product has a sufficient amount of unsaturated fatty acids, including omega-3.

Who is hake fish suitable for eating? The benefits and harms of the product are due to its composition. First of all, steamed hake should be a frequent dish for those who have endocrine disorders. A large amount of iodine is good for the thyroid gland. Diabetics should also eat hake more often, because its fillet and caviar reduce sugar levels. Fish will be a cure for disorders nervous system. But who should refrain from frequent use of hake is people with high acidity of the stomach, as well as those who suffer from constipation. And do not forget: any can cause an allergic reaction.

How to choose a carcass, how to cook?

Hake is sold frozen. But unscrupulous distributors are doing such a trick with this fish. They repeatedly bring him to room temperature and then frozen again. As a result, moisture is absorbed into the fibers, and the hake becomes almost twice as heavy. When choosing a carcass, you should focus on a reasonable ratio of its size and weight. Because with repeated freezing, the meat becomes like a structureless and sluggish bad taste. But the fish must still be covered with ice glaze, otherwise it will heat treatment it will come out dry, tasteless and odorless. What dishes and how to cook? Hake is ideal for fish cakes because of the ease of filleting. The stuffing from it turns out tender. When cooking (steamed or in water), hake is served with some kind of fatty sauce.

Stew the fish

Cut the cooked hake carcass into portioned pieces. Sprinkle with seasoning and leave for a quarter of an hour. Make the sauce in another bowl. Pour in a glass of sour cream and milk, add two eggs. Salt, season with pepper. Pour into a frying pan with high sides or into a saucepan vegetable oil. Roll the hake in flour and fry for ten minutes. Then turn the fish over and add finely chopped onion to it (to taste). We fry for another seven minutes. Then pour in the sauce, reduce the heat, cover the saucepan / frying pan. In an hour you will have a delicious hake. Serve with mashed potatoes.

We fry the fish

Due to the excess moisture in the defrosted hake, it can behave like a firecracker in a pan: it will start to hiss, shoot with hot fat. To prevent this from happening, you need to take care to roll the fish into a "shell" - batter. To do this, mix the egg with a glass of milk. Add a tablespoon of flour and starch, aromatic herbs, salt. Let's stir. Pour in a spoonful of vodka - so the batter will become more airy. We put a frying pan on the fire, pour a fairly large amount of vegetable oil. Dip the chopped fish in flour. Then, prick a piece on a fork, dip in batter and place in deep fat. The fish should lie down a little on paper towels to drain excess fat.

Hake is tasty, healthy, and at the same time inexpensive fish. From it you can cook a wide variety of fish dishes. The hake carcass cooks quickly and has few bones (small ones are missing) that are easily separated.

So, armed with the recipe you like, we announce today (even if it's not Thursday) a fish day. And what kind of hake dish you cook is a matter of taste or mood. It is good in any form and no matter which recipe you choose, the result will definitely please you.

Hake is universal, you can cook from it even soup, even pastries. Boiled hake or steamed with vegetables can be cooked even for people on a diet and small children (already starting from 10 months).

Well, connoisseurs of a ruddy appetizing crust will like hake in batter or in breadcrumbs. It can be served on a carrot-onion pillow or simply garnished with potatoes, pasta. delicious fish cakes and hake fillet meatballs. Cutlets are not only fried in a pan, but also steamed, keeping everything useful material. In the same way, fish steaks are prepared from it.

Fans of various sauces and marinades will be delighted to try stewed hake in sour cream or tomato. Such deliciousness is prepared easily and quickly, not only in an ordinary saucepan, but also in a multicooker bowl. Another hake is used in the composition fish salads, with which you can please relatives and friends who have looked at the light.

In the oven, you get an excellent fish - hake with cheese and baked in foil or a sleeve. When baking hake, sprinkle it with lemon juice and use herbs: thyme, rosemary, basil, oregano, fennel, etc. Very fragrant and tender fish pies and pies from yeast or puff pastry. And also just fantastic casseroles.

With us you will find step by step recipes with a photo and learn how to cook a delicious hake.

Place fish dishes should be on every table. Salad made from hake, carrots and dill can be easily prepared in the face of time and money constraints. Inexpensive, tasty, healthy, fast.

Remember fish days in kindergartens and schools? And incredible delicious meatballs from the hake that was served in canteens? As it turned out, similar minced fish cutlets are easy to make at home!

Fish meatballs with carrot and onion vegetable dressing are a tasty and inexpensive side dish for potatoes, cereals, and pasta. Fish meatballs in the oven are especially delicious.

We offer excellent recipe the most delicate fish - hake fillet baked in the oven, wrapped in a coat of onion, cheese and cream. The dish is quick and easy to prepare and served hot.

Fried hake is tasty, fast, healthy. The dish helps out when there is no time to cook, but you want a tasty and satisfying meal. Cooking takes only 20 minutes. Serve the fish with your favorite side dish - vegetables, noodles or boiled rice.

Hake is one of the most popular types of fish and often appears in the diet of many families. Inexpensive, sold everywhere, this fish can be very tasty if you know how to cook it. So, we are preparing hake carcasses.

If you bought fresh or frozen hake in the store in the form of carcasses, and not cut into fillets, then the question arises - how can they be cooked so as not to be cut into fillets? And there are actually a lot of options. Carcasses can be both baked and fried whole (of course, without the head and gills, which give any fish a bitter taste, the fins are also usually cut off from the carcasses), and cut into portions and fried, stewed or baked in this form.

For many years of popularity and demand for this fish among our housewives, a lot of recipes for its preparation have been invented, but not every one of them is good. So, the option is quite often practiced: defrost, wash, coat with mayonnaise with spices and bake in the oven until cooked - today few will like it, because it is already known that the abundance of mayonnaise makes dishes not only high-calorie, but also extremely unhealthy. Whether it is necessary to cook such dishes only for the sake of one taste - everyone decides, of course, for himself. Another thing is if the mayonnaise is homemade - the situation is already better, but still, this option of dishes is not for those who prefer a healthy diet.

We will talk about different recipes cooking hake carcasses, and with mayonnaise, and without it, and whole, and cut into pieces - you choose!

Recipe for hake carcasses in the oven with lemon

You will need: 3 carcasses of hake, 1 lemon, dried thyme, marjoram, black pepper, vegetable oil, salt.

How to cook hake carcasses in the oven. Defrost the carcasses, cut off the fins. Mix the oil with all the spices, coat the carcasses on all sides. Cut the lemon into circles, put two in the belly of each fish, and 2 more on top of it, leave to marinate for half an hour. Cover the baking sheet with foil (you can not do this - just put the fish on a baking sheet). Put the fish in a baking sheet, put in an oven preheated to 200 degrees and cook for 20-25 minutes, turn off the oven, turn on the grill, if any, for another 5 minutes to brown the fish. Put the fish on a dish, arrange with vegetables and herbs, you can serve with a side dish of boiled potatoes or rice.

Instead of vegetable oil, you can use mayonnaise, which is also mixed with spices and spread on fish for pickling. Or you can use sour cream in the same way.

Among the advantages of hake is a small amount of bones. This fish is very convenient to eat, without fear that a small bone will fall. This fact is another strong argument in favor of hake, which many refuse, calling it tasteless. Well, if you cook it according to the following recipe, it will definitely not seem like it to you!

Recipe for fried and stewed hake with vegetables

You will need: hake carcasses, 2 sweet peppers, carrots and a glass of tomato juice, 1 large onion, vegetable oil, sugar, salt, pepper, dill and parsley.

How to cook hake with vegetables. Cut the carcasses into steaks about 2 cm thick, rub them with pepper and salt, fry on both sides until browned in a frying pan with hot oil. Put the hake steaks in a deep dish with a thick bottom. Fry the onion and carrot in the same pan, add the chopped Bell pepper, fry, pour tomato juice, pepper, salt, sprinkle with sugar, bring the mixture to a boil, simmer for 10-15 minutes over low heat, add chopped herbs, mix and pour over the fish with this mass. Bring the fish with vegetable filling to a boil and simmer for 20 minutes over low heat.

Hake and vegetables are a great combination. In the following recipe, as in the previous one, there are so many vegetables that a side dish for such a dish is simply not needed.

Recipe for hake stewed with carrots and beets

You will need: 50 ml of water, 2 onions and hake carcasses, 1 medium beetroot and carrots, 4-5 tbsp. vegetable oil, 1 tsp salt, ground black pepper.

How to stew hake with carrots and beets. Cut thawed carcasses into steaks or half-steaks, removing the backbone. Put in a thick-bottomed pan, the bottom of which is smeared with vegetable oil tightly to each other, pepper and salt, cover with chopped onion in half circles. Lay out the beetroot half circles in the next layer, then the carrot circles. Pour everything with water, drizzle with oil, pepper and salt, cover the pan with a lid, turn on low heat, bring to a boil, then make a minimum fire, simmer everything until the carrots are ready.

If desired, you can repeat all the layers of products several times.

The following recipe is very quick to prepare, very simple and even the busiest cooks can do it.

Whole fried hake recipe

You will need: hake carcasses are small, 15-17 cm long, flour, spices to taste, salt, pepper, vegetable oil.

How to fry whole hake carcasses. Rinse the thawed carcasses, cut off the fins, if any, remove the scales. Mix flour with salt and all spices. Roll the carcasses of fish in flour, sprinkle with flour and in the abdomen, put in a pan with hot oil and fry, covered with a lid, over low heat for 10 minutes on each side. You can serve fried potatoes as a side dish.

Hake carcasses can be cooked in a wide variety of variations: fry in splendid isolation, as in latest prescription, or with the addition of various vegetables, stew, bake - it all depends on your tastes and preferences. Choose the best recipes and enjoy delicious dishes!

Everyone has seen such fish as hake in stores more than once. Many often buy it because of the affordable price. But what can be prepared from hake? There are tons of options!

What is this fish?

Another name for hake is hake. This is a fish from the hake family, which lives in the oceans at a depth of 100-1000 meters. There are several types of hake, the most common of them are silver, Pacific, Atlantic, Cape, Chilean, Argentinean, New Zealand and some others.

The body length of an adult fish, depending on the species, can vary from 30-40 to 60-100 centimeters. The weight of one individual can reach 4-5 kilograms, but usually it does not exceed 1.5-2 kilograms.

Compound

The composition of hake is varied and rich. This fish contains omega-3 fatty acids, vitamins E, C, A, PP, B6, B9, B2, B1, sulfur, iodine, iron, sodium, fluorine, calcium, phosphorus, manganese, molybdenum and much more. The calorie content of this product is not at all high and is only 80-110 calories per 100 grams.

Benefit

Hake has many useful properties:

• This is an excellent source of protein, which is necessary for normal muscle function and the formation of new cells.
• Vitamin E is an antioxidant that protects our body from the negative effects of free radicals. But such exposure can provoke the development of cancer.
• Regular consumption of hake will help to improve the functioning of the thyroid gland.
• This product allows you to strengthen bone tissue.
• Hake helps to speed up and normalize metabolism.
• The use of such a product will improve brain activity.
• The product is good for the cardiovascular system.
• Hake is allowed for diabetes.
• Such fish will help you get rid of extra pounds faster.
• The product is also very useful for the nervous system.
• Hake is allowed to almost everyone, including children. There are practically no contraindications (only an allergy to fish is possible).

How to choose?

Hake is sold frozen and most often without a head and tail (although whole carcasses are also found). You can also purchase a fully cleaned fillet. When buying a hake, pay attention to the following important points:

• The fillet should be light beige with a pinkish or burgundy tinge.
• On the surface of the fish there is usually a layer of ice glaze (it is necessary to prevent drying). But this layer should not be too thick.
• The weight of the fish cannot be too small.
• If you are buying a carcass, look at the eyes. They shouldn't be cloudy. The gills should not move away from the body.

How to cook?

How to cook delicious hake? There are a great many options. We offer you the most best recipes.

Recipe #1

Delicious hake baked whole in foil. Here's what you need to prepare:

• whole hake carcass;
• salt and seasonings to taste.

Cooking method:

1. First, wash the carcass well, gut (if necessary) and dry (you can use paper napkins or towels to speed up this process).
2. Now make a few shallow cuts on the carcass and grease it first with salt, then with seasonings. The inner side of the ribs also needs to be processed.
3. Now wrap the fish in foil and place on a baking sheet. Hake is baked in the oven for about 30 minutes at a temperature of 180 degrees Celsius.

Recipe number 2

Spicy fried hake with soy sauce is very tasty. Here's what you need to prepare:

• 500-700 grams of hake;
• 50 grams of soy sauce;
• ground ginger to taste.

Cooking method:

1. If you have a whole hake carcass, then gut it and cut it into small pieces.
2. Put the chopped fish in a bowl, pour soy sauce and add ground ginger. Leave the hake to marinate for half an hour.
3. Now heat the vegetable oil in a frying pan and fry each piece of hake on both sides. Ready!

Recipe #3

You can make cutlets from hake. List of ingredients:

• 500-700 grams of hake fillet;
• 1-2 eggs;
• 1 onion;
• 1 carrot;
• 1 piece of loaf;
• 1/3 cup milk;
• salt and pepper to taste;
• breadcrumbs.

Cooking cutlets is incredibly simple:

1. Defrost hake fillet and dry. We do not need extra moisture.
2. Wash the carrots, peel and grate.
3. Peel and cut the onion.
4. Pass the hake fillet with onions and carrots through a meat grinder.
5. Soak the loaf in milk, crumble and add to the rest of the ingredients along with salt and pepper. Stir the mince thoroughly.
6. Wet your hands and shape into patties. Roll each one in breadcrumbs and fry in vegetable oil until golden brown.

Recipe number 4

Prepare hake in batter. For cooking you will need:

• 500 grams of hake fillet;
• 2-3 tablespoons of flour;
• 1 chicken egg;
• 1 tablespoon of mayonnaise;
• salt to taste.

Cooking method:

1. First you need to prepare the batter. To do this, beat the egg with mayonnaise, add flour. Mix everything well.
2. Cut the hake fillet into small pieces.
3. Heat butter or sunflower oil in a pan.
4. Dip each piece in batter and fry on both sides until golden brown. The fire should not be too strong, otherwise the batter will burn, and the fish inside will remain almost raw.

Recipe number 5

Cook hake with mushrooms and cheese, it's very tasty. Here are the ingredients you will need to prepare:

• 500 grams of hake fillet;
• 300 grams of fresh champignons;
• 150 grams of hard cheese;
• 1 onion;
• 50 grams of butter;
• 50-70 grams of mayonnaise;
• seasonings and salt to taste.

Cooking method:

1. Cut the fillet into small pieces, mix with salt and seasonings and leave to marinate.
2. Rinse the mushrooms well and cut into slices.
3. Peel the onion and cut into half rings.
4. Melt the butter, brush the bottom of the pan with it.
5. Put hake fillets on the bottom of the baking sheet, onion on top, then mushrooms (they can be lightly salted).
6. Grate the cheese, sprinkle mushrooms on it.
7. Top everything with mayonnaise.
8. Send the baking sheet to the oven, preheated to 170-180 degrees, for about 40 minutes.
9. Ready!

Recipe #6

You can cook hake with vegetables in a slow cooker. It's delicious, light and healthy dish. List of ingredients:

• 500 grams of hake (fillet or carcass);
• 2 tomatoes;
• 1 carrot;
• 1 onion;
• 1 tablespoon lemon juice;
• salt and seasonings to taste.

Cooking method:

1. Get the hake first. Cut it into pieces. If you have a whole carcass, then it is advisable to remove the backbone and costal bones. Put the fish in a bowl, mix it with seasonings and salt, sprinkle lemon juice and leave for 20-30 minutes.
2. In the meantime, take care of the vegetables. Peel and grate the carrots on a medium or large grater. Peel the onion and cut into half rings.
3. Cut the tomatoes into rings or half rings.
4. Lubricate the bottom of the multicooker with vegetable or butter. Put hake pieces on the bottom. Lay the onion on top, then the carrot. Now spread the tomatoes in an even layer.
5. Select the "Stew" or "Stew" mode and cook the fish for half an hour.

Recipe number 7

Prepare a tender fish and vegetable soufflé. List of ingredients:

• 500 grams of hake fillet;
• 100 grams of cauliflower;
• 1 carrot;
• 1 small onion;
• 2 tablespoons of semolina;
• 2 tablespoons of sour cream;
• 1 egg;
• 3 tablespoons of vegetable oil.

Cooking method:

1. Divide the cabbage into inflorescences.
2. Peel the carrot and cut into small pieces.
3. Cut the fillet into pieces too.
4. Place vegetables in a blender, chop them. Add fish, chop everything again, then add semolina, sour cream, egg and salt, beat everything again.
5. Distribute the mass into molds (grease the bottom of each with oil) and bake at 180 degrees in the oven for about 30 minutes.

Enjoy the benefits and taste of hake dishes!

Sep 20, 2015 Olga

Hake is an ocean fish, and therefore you can buy it fresh only if you live near the ocean. Therefore, it comes to the store shelves frozen - in the form of a fillet or a whole carcass.

Among all the variety of fish, hake is famous for its tender meat and a small number of bones.

If we compare hake with cod, with which they are related, it can be noted that hake has more fatty meat and less fatty liver.

After heat treatment, hake meat is easily separated from the ridge, which makes this fish suitable for baking.

The subtleties of cooking hake baked in the oven

Hake is baked according to the same principle as cod. It can be baked with vegetables, in sour cream, with any other sauce, with cheese.

Hake when baked turns out juicy, but still it should not be kept in the oven for a long time. 25 minutes is enough to get the full ready meal. Given the speed of cooking this fish, do not add foods that take a long time to cook.

If you bake hake with potatoes, choose potatoes that boil well. Cut it into thin slices and lay out the first layer (under the fish). Then the potatoes will be saturated with fish juice, and the hake itself will be covered with a delicious crust during baking.

Hake can be baked whole (if the size of the oven allows), cut into steaks or fillets.

To make the fish juicy, use foil. Thanks to her, the fish juice will not leak anywhere and the fish will turn out very tasty.

Hake in sour cream, baked in the oven

Ingredients:

• hake - 600 g;
• sour cream - 210 g;
• onion - 180 g;
• flour - 60 g;
• margarine - 45 g;
• salt;
• black pepper.

Cooking method

• Cut the prepared hake across into portions. Sprinkle with salt and pepper, leave for 15 minutes on a marinating table.
• Roll each piece in flour, fry in margarine on both sides until golden brown.
• Transfer to a mold greased with margarine.
• On the remaining fat, sauté the finely chopped onion. Put it on the fried fish.
• Top with lightly salted sour cream.
• Put in the oven. Bake for 17-20 minutes at 200°. Serve with fresh vegetables, salad or fried potatoes.

Hake baked with cream sauce

Ingredients:

• hake - 4 portioned steaks, 200 g each;
• champignons - 50 g;
• bay leaf - 1 pc.;
• starch - 40 g;
• ground crackers;
• butter - 60 g;
• onion - 120 g;
• milk - 400 ml;
• salt and pepper.

Cooking method

• Cut the prepared hake across into wide slices. Sprinkle with salt and pepper. Leave for 10 minutes. Place in an oiled mold.
• Cut the onion into small cubes, cut the mushrooms into thin slices. Put in a pan with oil and simmer for 5 minutes. Pour into fish mold. Add bay leaf.
• For the sauce, dilute the starch with a little milk. Heat the rest of the milk to a boil. Pour the diluted starch into it in a thin stream. Boil on low heat for 1 minute. Salt to taste.
• Pour the fish cream sauce. Cover the form with foil. Place in the oven and bake for 10 minutes at 200°.
• Remove the foil, sprinkle the fish with ground breadcrumbs, bake for another 15 minutes.

Hake with raisins and nuts baked in the oven

Ingredients:

• hake - 800 g;
• raisins - 50 g;
• salt;
• vegetable oil - 70 g;
• walnuts and almonds - 100 g;
• tomatoes - 500 g;
• pepper;
• greenery.

Cooking method

• Peel the hake, cut into medium-sized pieces. Sprinkle with spices.
• Heat vegetable oil in a frying pan, quickly fry the fish on both sides until light brown.
• Transfer to a mold greased with oil. Send to the oven, bake for 15-20 minutes at 200 °.
• Pour boiling water over the tomatoes, soak for 2 minutes. Rinse cold water, remove the skin. Cut into small cubes. Put in a separate pan, simmer until pureed. Put salt and pepper.
• Lightly toast the almonds and raisins, chop the walnuts.
• Put the fish on a plate, pour over tomato sauce, sprinkle with nuts and raisins. Decorate with greenery.

Hake baked with potatoes in the oven

Ingredients:

• hake - 700 g;
• potatoes - 450 g;
• sour cream - 220 g;
• seasoning for fish - 6 g;
• salt and pepper;
• vegetable oil - 35 g;
• onion - 120 g;
• mustard - 3 g.

Cooking method

• Cut the prepared hake into portions. Sprinkle with fish seasoning. Leave for 10 minutes.
• Cut potatoes into thin slices. Onion cut into strips.
• In a bowl, mix sour cream, mustard, salt and pepper. Dilute lightly with water.
• Grease a baking sheet with oil. Lay potatoes in one layer. Put a fish on it. Cover it with onions.
• Fill with sour cream.
• Put in the oven and bake at 200 ° until the potatoes are ready.

Hake baked in the oven in foil on a vegetable pillow

Ingredients:

• hake - 800 g;
• onion - 180 g;
• tomatoes - 150 g;
• mayonnaise - 90 g;
• salt pepper;
• vegetable oil - 25 g;
• cheese - 180 g;
• carrots - 120 g.

Cooking method

• Cut the prepared hake into portions. Coat on all sides with mayonnaise.
• Cut the tomatoes into circles, onions into half rings, chop the carrots into strips.
• Put the onion on the foil. Put carrots on it. Place a portion of the fish on the carrots. Cover the fish with tomato slices. Lightly salt, pepper. Spray with oil. Wrap the foil in the form of an envelope.
• Place on a baking sheet. Place in preheated oven and bake for 25 minutes.
• Open the foil. Lay the cheese slices on the fish. Let it melt in the oven.

Hake baked with apples in the oven

Ingredients:

• hake - 800 g;
• sweet and sour apples - 2 pcs.;
• lemon - 1 pc.;
• parsley - 2-3 branches;
• thyme, dill;
• salt pepper;
• olive oil - 60 g;
• Orange juice- 100 ml;
• soy sauce - 1 tsp

Cooking method

• First prepare the marinade. To do this, mix orange juice, salt, pepper, soy sauce, olive oil in a bowl.
• Lubricate the prepared fish on all sides with marinade. Place in refrigerator for one hour.
• Cut the apples into quarters, remove the core. Sprinkle slices with lemon juice.
• Take the fish out of the refrigerator. Inside put a few slices of lemon, dill, thyme and parsley.
• Place the fish on an oiled baking sheet. Bake for 15 minutes at 200°.
• Put apples next to the fish, pour them with the remaining marinade. Place the tray in the oven for another 20 minutes.

Hake baked with lemon in the oven

Ingredients:

• hake - 2 pcs.;
• lemon - 1 pc.;
• salt;
• white pepper;
• hops-suneli - 3 g;
• vegetable oil - 25 g.

Cooking method

• Clean the hake carcass, wash it. Trim the fins and tail. On both sides of the carcass, make several shallow transverse cuts.
• Mix salt, suneli hops and pepper. Rub the carcass with the mixture.
• Lay the fish on a piece of foil. Sprinkle generously with lemon juice. Place one or two lemon slices inside. Pour in oil. Wrap the hake tightly in foil.
• Put on a baking sheet. Send to the oven, preheated to 200 °. Bake for 15 minutes.
• Open the foil, making the sides so that the juice does not leak out. Bake the fish for another 15 minutes until golden brown.
• Sprinkle with herbs.

Advice. As soon as you open the foil, sprinkle the fish with grated cheese. Place the baking sheet in the oven and bake for 15 minutes until the cheese is completely melted and a nice yellowish color.

Note to the owner

Knowing the principle of baking fish, you can change the ratio of ingredients, replace one product with another. For example, if you love spicy dishes, instead of black pepper, put red, and replace sour cream tomato paste. But in this case, add some sugar and coriander to the sauce. The fish will get spicy taste and spicy aroma.

If you are frying fish in a pan before baking, be sure to marinate it in a mixture of salt and pepper. Such fish will not fall apart during frying and will not stick to the dishes.