This easy baked hake recipe is tasty and loaded with bright flavors! Flaky hake fillets are oven baked with cherry tomatoes, kalamata olives, and bright lemon juice. Taking less than 30 minutes to prepare, this healthy baked hake dinner is quick and easy to make and serve any day of the week!
If you are looking for a delicious way to make baked whitefish this Mediterranean-style hake recipe is bursting with flavor and never boring. Seafood is one of the easiest and fastest dinners that you can make. Perfect for busy nights, this recipe is so flavorful and delicious that even the pickiest of eaters are bound to enjoy it!
The flaky and tender texture of hake is enhanced by a savory tomato olive sauce made with extra virgin olive oil, lemon juice and zest, minced garlic, and plenty of fresh herbs. It’s easy to throw together in just a few minutes and can be on your table in no time!
How to make this hake recipe
Preheat your Oven: First things first, you need to set your oven to the right temperature. Turn your oven on to 400°F (200°C). This will give it time to heat up while you’re getting your fish ready.
Prepare your Baking Dish: You’ll need a baking dish to cook your fish in. You can lightly grease it with a bit of oil or butter, or line it with parchment paper. This will keep your fish from sticking to the dish.
Prep your Fish: Take your hake fillets and pat them dry with a paper towel. This will remove any extra moisture and help the seasoning stick better. Season each fillet on both sides with a sprinkle of salt and pepper. Once they’re seasoned, arrange them in your prepared baking dish in a single layer.
Mix your Toppings: Now, it’s time to prepare the topping that will cook with your hake. Take a medium-sized bowl and combine your cherry tomatoes, olives, olive oil, garlic, parsley, basil, lemon zest, lemon juice, and a pinch of red pepper flakes if you like a little heat. Stir everything together until it’s well combined.
Top your Fish: Using a spoon, distribute the tomato-olive mixture evenly over the hake fillets in the baking dish. Make sure to get some of the garlic and herbs on each piece of fish.
Bake your Fish: Place your baking dish in the preheated oven. Bake the hake for about 15-20 minutes. The exact time will depend on how thick your fillets are. You’ll know they’re done when the fish easily flakes when you poke it with a fork and it has reached an internal temperature of 145°F (63°C). You can use a meat thermometer to check the temperature.
Rest your Fish: After you take the hake out of the oven, let it sit for a few minutes. This helps the juices to redistribute and the flavors to settle in.
Southern hake fillets. 6oz boneless skinless fillets. Fresh or frozen and completely defrosted.
Cherry tomatoes. This tomato variety is very sweet and adds juicy bursts of tomatoey flavor in every bite.
Kalamata olives. The tangy and briny flavor of olives is a nice complement to the sweet juicy tomatoes.
Extra virgin olive oil. Used in the tomato olive sauce to add rich savory flavor to the fish.
Fresh garlic. Minced and added to the sauce to increase the savoriness of this dish.
Fresh herbs. Chopped parsley and basil are wonderful herbs to season fish giving a bright and fresh flavor to it.
Lemon. Use the zest and juice of 1 whole lemon for an extra bright citrus flavor!
Red pepper flakes. Optional. Adds a nice kick of heat.
What kind of fish is it
Hake isn’t as common as other types of fish, but it should be! This whitefish is a member of the cod family. It has a clean and sweet flavor and a deliciously flaky texture. Incredibly mild and versatile, hake fish can be used in most recipes calling for whitefish.
I used southern hake in particular but there are many different varieties of hake available and any one of them would work in this recipe!
How to pick out fish
If you are looking to purchase fresh hake fillets look for soft but slightly firm flesh. It shouldn’t look or feel mushy at all.
The white flesh should also be opaque white with light pink or orange streaks.
And lastly, fresh fish should smell fresh and briny like the sea, not fishy or offputting in any way.
Frozen fish is also a great option if you don’t live near the coast or don’t have a wide selection of fresh seafood available near you. Oftentimes it is very good quality and simply needs to be thawed overnight in the fridge or in a bowl of cold water before using.
Hake. Cod, haddock, pollock, or halibut can be used in place of hake fillets.
Herbs. Dried herbs can be used in a pinch, but you will lose the brightness and freshness of this dish. Thyme, oregano, rosemary, or cilantro are wonderful herbs that can be used in place of or in addition to the ones I used.
Cherry tomatoes. Plum-style tomatoes or grape tomatoes. These have bright and very sweet flavors that will nicely complement the other flavors in this recipe.
Kalamata olives. Can switch out kalamata olives for green olives. I would suggest leaving out any extra salt before tasting because green olives can be quite salty.
Frequently asked questions
Cod and hake aren’t the same fish but they are members of the same fish family. Because of this, both of these varieties have a similar taste and texture and are oftentimes used interchangeably!
Hake taste similar to cod or haddock but with a sweeter flavor.
Hake fillets can be found fresh at major grocery stores or frozen in the seafood freezer department. Also, check out your local fishmongers to ask about their recommendations as well!
- Let the cooked hake cool completely to room temperature.
- Place the hake in an airtight container or zip-top bag. Alternatively, you could wrap it tightly in aluminum foil or plastic wrap.
- The hake can be stored in the refrigerator for up to 3-4 days.
- If you want to store it longer, freeze the hake in a freezer-safe bag or container for up to 3 months.
- Seasoning: Don’t skimp on seasoning the hake fillets. Salt and pepper do wonders in bringing out the natural flavor of the fish. Feel free to add other dry spices if desired.
- Even Layer: Arrange the fish fillets in an even layer in your baking dish. Overlapping can result in uneven cooking.
- Quality Ingredients: Use good quality olives, oil, and fresh tomatoes. These components contribute significantly to the dish’s flavor.
- Don’t Overcook: Avoid overcooking the hake, as this can make it tough and dry. The fillets are ready when they easily flake with a fork and reach an internal temperature of 145°F (63°C).
- Resting: Let the fish rest a few minutes after baking to allow the juices to redistribute and the flavors to meld together.
More seafood recipes
- Air fryer frozen tuna steaks
- Triggerfish recipe
- Baked corvina recipe
- Grouper cheeks recipe
- Cobia ceviche
- Baked swordfish
- Grouper fingers
- Air fryer jerk salmon recipe
- Air fryer flounder
Hope you will like this baked hake recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 2hake fillets (about 6 oz each), skinless and boneless
- Salt and pepper, to taste
- 1 pint cherry tomatoes, halved
- ½ cup pitted Kalamata olives, halved
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1 lemon, zested and juiced
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- Preheat oven to 400°F (200°C) and prepare a baking dish.
- Dry hake fillets, season with salt and pepper, and place in dish. Mix cherry tomatoes, olives, oil, garlic, herbs, lemon zest, juice, and red pepper flakes (optional), then spoon over hake.
- Bake for 15-20 minutes until fish reaches 145°F and flakes easily. Let rest before serving.
Let the cooked hake cool completely to room temperature. Place the hake in an airtight container or zip-top bag. Alternatively, you could wrap it tightly in aluminum foil or plastic wrap.
The hake can be stored in the refrigerator for up to 3-4 days. If you want to store it longer, freeze the hake in a freezer-safe bag or container for up to 3 months.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 369mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 2g