Baked hake with fennel, parsley and garlic butter

This simple dish makes a delicious Friday night fish supper
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Baked hake

Tim Barnes, head chef of Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for baked hake with fennel, parsley and garlic butter

www.outlaws.co.uk/fishkitchen

Serves    4

Oven temp    180°c

Supported by

Indy Coffee Box
  • You will need
  • Method
  • Hake fillets 200g x 4
  • Garlic 4 cloves, chopped finely
  • Parsley a small bunch, stalks removed
  • Salted butter 250g, softened
  • Oil for cooking
  • Fennel 1 bulb, peeled and sliced
  • Onion 1, peeled and sliced
  • Celery 2 sticks, peeled and sliced
  • White wine 200ml
  • Salt for seasoning
  • Lemon 1
  1. With a hand blender, blitz the garlic and parsley until roughly chopped, then add the soft butter and mix well. Wrap in clingfilm and chill.
  2. Once firm, take half of the garlic and parsley butter and divide into 4 knobs (the rest can go back in the fridge for another day).
  3. Preheat the oven to 180°c and heat an ovenproof dish for 5 minutes.
  4. When hot, pour a drizzle of oil into the dish and add the sliced fennel, onion and celery. Stir briefly and place back in the oven for 5 minutes.
  5. Once the vegetables have taken on a little colour, pour in the white wine, add a pinch of salt, cover with parchment and place back in the oven for 15 minutes. If too dry, add a little water to stop the vegetables from catching on the bottom.
  6. Once the vegetables are soft, place the hake portions on top, season well and put back in the oven for 5 minutes uncovered.
  7. Remove the dish from the oven and place one knob of garlic and parsley butter on top of each hake portion. Place back in the oven for a further 5 minutes until the butter has completely melted over the fish.
  8. To finish, generously squeeze fresh lemon juice over the fish.

You will need

  • Hake fillets 200g x 4
  • Garlic 4 cloves, chopped finely
  • Parsley a small bunch, stalks removed
  • Salted butter 250g, softened
  • Oil for cooking
  • Fennel 1 bulb, peeled and sliced
  • Onion 1, peeled and sliced
  • Celery 2 sticks, peeled and sliced
  • White wine 200ml
  • Salt for seasoning
  • Lemon 1

Method

  1. With a hand blender, blitz the garlic and parsley until roughly chopped, then add the soft butter and mix well. Wrap in clingfilm and chill.
  2. Once firm, take half of the garlic and parsley butter and divide into 4 knobs (the rest can go back in the fridge for another day).
  3. Preheat the oven to 180°c and heat an ovenproof dish for 5 minutes.
  4. When hot, pour a drizzle of oil into the dish and add the sliced fennel, onion and celery. Stir briefly and place back in the oven for 5 minutes.
  5. Once the vegetables have taken on a little colour, pour in the white wine, add a pinch of salt, cover with parchment and place back in the oven for 15 minutes. If too dry, add a little water to stop the vegetables from catching on the bottom.
  6. Once the vegetables are soft, place the hake portions on top, season well and put back in the oven for 5 minutes uncovered.
  7. Remove the dish from the oven and place one knob of garlic and parsley butter on top of each hake portion. Place back in the oven for a further 5 minutes until the butter has completely melted over the fish.
  8. To finish, generously squeeze fresh lemon juice over the fish.
Supported by
Indy Coffee Box

'This is a simple one-dish wonder – the butter gently melts to create its own sauce and enrich the flavour of the fish,'

Supported by

Supported by

Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.