Best Cape Capensis Baked With Herbs Hake Recipes

SAVORY BLUE HAKE

Savory Blue Hake image

From Schwans' box. This is good and simple. I know that the addition of the butter on the top of the dish seems like too much, but it really is necessary. If it's left out, the dish gets way too dry. It would be neat if someone would modify this recipe to their taste using different cheese and herbs. Let me know, OK?

Provided by Queen Dragon Mom

Categories Savory

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs hake, loins
2 large onions, sliced very thin
4 tablespoons olive oil or 4 tablespoons butter
1 tablespoon dill weed
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 cups dry breadcrumbs
1 cup cheddar cheese, sharp, grated
8 ounces butter, sliced thin

Steps:

Heat oven to 400°F.
Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
Mix dill, salt and pepper.
Place loins in prepared pan. Sprinkle with dill mixture.
Layer onion/garlic, then crumbs, then cheese on loins.
Place butter slices evenly around top of cheese.
Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
Finish with fresh lemon juice, if desired.

Nutrition Facts : Calories 715.9, Fat 48.9, SaturatedFat 25.3, Cholesterol 166.1, Sodium 1122.2, Carbohydrate 31.6, Fiber 2.6, Sugar 4.5, Protein 37.5

HAKE IN WHITE WINE (MERLUZA A LA VASCA)

Hake in White Wine (Merluza a La Vasca) image

This is a popular recipe from the Basque region. Hake has a cod-like texture and either cod, haddock or flounder may be substituted. The dish can be jazzed up by adding clams and shrimp or with asparagus tips, green beans, and peas. Posted for Spain - ZWT #5.

Provided by Kim127

Categories Spanish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons all-purpose flour
4 hake fillets (about 5 oz each)
4 tablespoons extra virgin olive oil
1/2 cup dry white wine (white Rioja suggested)
2 large garlic cloves, finely chopped
6 scallions, finely sliced
2 tablespoons fresh parsley, finely chopped
salt
pepper

Steps:

Preheat oven to 450 degrees.
Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
Turn the fish over and season with salt and pepper (to taste).
Pour in the wine and add the garlic, scallions, and parsely.
Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.