Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, baked hake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Baked hake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Baked hake is something which I have loved my whole life.
Put hake at the centre of this baked chorizo dish with orzo. This simple but filling one-pot is a healthy midweek meal and ready in less than an hour. Discover our best orzo recipes here.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook baked hake using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked hake:
- Take Hake
- Make ready Lemon juice
- Make ready White vinegar
- Take Spice for fish
- Make ready Barbecue spice
- Get Aromat
Roast hake with salsify, citrus and raddichio. by Pascal Aussignac. Baked hake with summer vegetables and dill oil. The various fish that come under the banner 'hake' are deep-sea members of the cod family and are popular throughout Europe and America. Hake is quite a mild fish, with a white.
Instructions to make Baked hake:
- Mix spice for fish, barbecue spice, aromat and lemon juice together.
- Marinate your defrosted and cleaned hake and let it sit for 2hours.
- Drizzle your baking tray with some oil and put your marinated fish.
- Bake until cooked to your satisfaction.
- Pour white vinegar before serving
To bake the fish, add the hake fillets to a baking dish with a tight-fitting lid or wrap the fillet in aluminum foil, along with a marinade or a drizzle of oil and seasoning. Consider adding a little bit of water to create steam and keep the moisture in. Hake is particularly loved in Spain, where it is often grilled or baked and served with chorizo, paprika or garlic. Try Geoffrey Smeddle's Roast hake with chorizo, chickpeas and coriander. In fact, each region in Spain seems to have its own hake dish.
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