Baked Hake with Lemon and Herbs (Print Version)

Tender hake fillets infused with fresh herbs, lemon zest, and aromatic garlic. A light Mediterranean main course.

# What You'll Need:

→ Fish

01 - 4 hake fillets (about 5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil

→ Aromatics & Herbs

03 - 2 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh thyme leaves
07 - Zest of 1 lemon
08 - Juice of 1 lemon

→ Seasonings

09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon chili flakes (optional)

→ Garnish

12 - Lemon wedges
13 - Extra fresh herbs

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 - Place hake fillets in prepared baking dish in a single layer.
03 - In a small bowl, combine olive oil, minced garlic, parsley, dill, thyme, lemon zest, lemon juice, salt, pepper, and chili flakes if using.
04 - Spoon herb and lemon mixture evenly over hake fillets, ensuring they are thoroughly coated.
05 - Bake in preheated oven for 15-20 minutes until fish is opaque and flakes easily with a fork.
06 - Transfer to serving plates and garnish with fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • The herb and lemon mixture creates this bright flavor envelope around the fish that feels fancy but takes just minutes to throw together.
  • Its nearly impossible to overcook, making it perfect for those weeknights when youre stirring dinner with one hand while answering emails with the other.
02 -
  • Never skip patting the fish dry before adding the herb mixture, otherwise youll end up with a watery sauce that slides right off.
  • If your fillets are different thicknesses, arrange them in the dish with thicker pieces toward the outside edges of the pan for more even cooking.
03 -
  • Make the herb mixture up to a day ahead and store in the refrigerator, bringing it to room temperature before using for the most vibrant flavor release.
  • For a golden top, switch the oven to broil for the final minute, watching carefully to prevent burning the herbs.

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