This amazing Mediterranean baked hake consists of fish fillets and vegetables cooked together in one pan. It's an excellent easy meal that you can make in less than 30 minutes, perfect for weeknight dinners or healthy lunches.
Hake is a light and lean white fish with a fantastic flavor. Baking the fish fillets is a great way to cook them, and in this recipe we add them to a skillet along with vegetables and a tomato based sauce.
Baked hake is such a quick and easy entree for weeknight dinners, and a great way to add more fish to your diet. Serve it alone, or pair it with your favorite side dish like rice, vegetables or pasta.
Why you'll love it
- One pan skillet meal
- Easy to make in less than 30 minutes
- A healthy meal with fish and vegetables
- Affordable ingredients
- Easy to customize
- Packed with flavor
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Hake fillets: Use boneless fillets. If you're using frozen hake, I recommend defrosting it first. You can also substitute this with any other white fish, such as tilapia, sea bass, cod or haddock.
Canned diced tomatoes: This serves as a base for the sauce. You can also use tomato sauce or tomato passata instead.
Seasoning: Salt, pepper, Italian seasoning and red pepper flakes add flavor to the dish. Omit the pepper flakes if you want to make it really mild, or double the amount if you prefer it spicy.
Onion and garlic: These add more flavor to the dish.
Olives and peppers: Common vegetables in Mediterranean cooking. You can omit or substitute these as you please. For example, trying using spinach, cherry tomatoes, eggplant or zucchini instead.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Heat up olive oil in a large skillet, preferably cast iron. Add sliced peppers, and diced onion and garlic, and sauté for a few minutes until the onion is soft and translucent. Add the seasoning, and saute for another minute.
Two: Add the canned diced tomatoes and olives. Stir to combine. Leave to simmer for about 3-4 minutes.
Three: Place hake fish fillets on top. Bake the hake in the oven at 360 F / 180 C for about 15 minutes.
- Take your time to sauté the onions and seasoning properly. This will significantly improve the flavor of the dish.
- It's easiest to use a skillet that can be placed directly in the oven, like a cast iron. If you don't have one available, you can transfer the vegetables to an oven save baking dish, and place the fish on top before you place it in the oven.
- Feel free to adjust the seasoning to taste.
- Sometimes hake fillets can be quite long. I like to cut them into smaller chunks to distribute them evenly across the vegetables.
Baked hake is a one pan dish which can be served without any additional sides for lunch or dinner. However, to complete the meal and make it more filling, I like to pair it with any of these dishes:
- Rice: Greek Spinach Rice, Lemon and Garlic Rice
- Potatoes: Parmentier Potatoes, Crispy Roast Potatoes, Air Fryer Potato Wedges
- Sauces: Ginger Scallion Sauce, Authentic Tzatziki Sauce, Yogurt Dill Sauce
- Toppings: Homemade Croutons, Caramelized Onions
Spicy hake: Sprinkle red pepper flakes on top of the fish fillets, and add some diced chili to the vegetable sauce.
Other veggies: Replace the current vegetables, or add extra! Try for example cherry tomatoes, zucchini, eggplant or spinach.
Add more flavor: Add more fresh or dried herbs to the sauce, lemon juice, sun dried tomatoes, finely diced anchovies, red wine or some diced chorizo. Each of these ingredients will change the flavor of the dish, and they are all excellent additions!
Sheet pan fish dinner: Place hake fillets, sliced onions, olives and sliced peppers on a baking sheet. Bake at 360 F / 180 C for about 15 minutes. This is a quick and convenient way to prepare the dish, but keep in mind that there won't be any sauce.
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Store leftover baked hake in a refrigerator for up to 2 days. Reheat on the stove or in a microwave, and serve it warm with some bread or your favorite side dishes.
I don't recommend freezing leftovers, as the fish will likely be very dry after thawing.
Frequently asked questions
Both methods work! You can either cook hake uncovered in one dish, or wrapped in individual aluminum foil packets.
Hake and cod looks really similar, but hake has a much deeper flavor. They can be used interchangeably in various recipes.
The easiest way to test this is by touching the fish fillets at an angle with a fork. The fish will flake easily when it's done.
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- Slice the peppers, and finely dice the onion. Grate, or finely chop the garlic.
- Heat up the olive oil in a cast iron skillet on medium heat. Add garlic, peppers and onion, and sauté for a minute or two until the onion is soft and translucent.
- Add the red pepper flakes, salt, pepper and Italian seasoning to the skillet. Sauté for another minute.
- Then, add canned diced tomatoes and olives. Stir to incorporate the ingredients evenly, and leave the sauce to simmer gently for 3-4 minutes.
- Place the hake fillets on top of the vegetables. If the fish fillets have skin on, place the skin side down.
- Bake the hake in the oven at 360 F / 180 C for about 15 minutes, or until the fish easily flakes at the touch of a fork.
- Store leftovers in a refrigerator for up to 2 days. Reheat on the stove or in a microwave.
- Replace the olives and peppers with other vegetables if you prefer.