Baked Hake with Carrot, Onion and Sour Cream
Hake fillets bake between layers of onion and carrot with lemon and a little olive oil.
Hake fillets bake between layers of onion and carrot with lemon and a little olive oil. The source offers sour cream as an optional topping; this version includes a measured amount. Cut the vegetables thin enough to soften at the same time as the fish, and measure the thickest piece instead of relying only on a fixed baking time. Heat oven to 180°C (350°F); check hake for bones and pat dry. Grate carrots and thinly slice onion; toss with olive oil, salt and pepper. Put half the vegetables in a baking dish, add fish and lemon juice, then remaining vegetables and sour cream. Cover and bake 25 to 30 minutes until fish reaches 63°C (145°F), then uncover briefly if desired. Scatter parsley over the hot fish and vegetables.
Recipe card
Baked Hake with Carrot, Onion and Sour Cream
Equipment: Knife, cutting board, measured containers and suitable pot or pan
Ingredients
Instructions
Prep
Heat oven to 180°C (350°F); check hake for bones and pat dry.
Vegetables
Grate carrots and thinly slice onion; toss with olive oil, salt and pepper.
Layer
Put half the vegetables in a baking dish, add fish and lemon juice, then remaining vegetables and sour cream.
Bake
Cover and bake 25 to 30 minutes until fish reaches 63°C (145°F), then uncover briefly if desired.
Serve
Scatter parsley over the hot fish and vegetables.
How to tell when it is ready
Scatter parsley over the hot fish and vegetables.
Tips
- Heat oven to 180°C (350°F); check hake for bones and pat dry
- Grate carrots and thinly slice onion; toss with olive oil, salt and pepper
- Put half the vegetables in a baking dish, add fish and lemon juice, then remaining vegetables and sour cream
- Cover and bake 25 to 30 minutes until fish reaches 63°C (145°F), then uncover briefly if desired
Troubleshooting
- If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
- If it tastes flat, taste the completed dish and adjust seasoning in small amounts.
Substitutions
- Use a comparable variety of the main fresh ingredient where appropriate.
- Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.
Variations
- Adjust seasoning mildly to your taste while retaining the measured base.
- Serve with a suitable seasonal vegetable or fruit on the side.
Serving suggestions
- Serve baked hake with carrots and onions as described while its texture is at its best.
- Divide the measured batch into 4 servings.
- Offer small portions and let guests add accompaniments to taste.
- Keep any extra servings according to the storage guidance.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate cooked fish up to 3 days; reheat gently until hot.
Food safety
Fish should reach 63°C (145°F); refrigerate promptly and check for bones.
Frequently asked questions
What signals that baked hake with carrots and onions is ready?
Scatter parsley over the hot fish and vegetables.
How should I store baked hake with carrots and onions?
Refrigerate cooked fish up to 3 days; reheat gently until hot.
Serve baked hake with carrots and onions with the suggested accompaniments and refrigerate leftovers as directed.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.