HAKE RECIPE IN SEA SAUCE

Ingredients for Hake in Sea Sauce

• Hake Fillets – 4, skinless, about 5-6 ounces each
• Olive Oil – 2-3 tablespoons for searing
• Garlic – 3 cloves, minced
• Shallot – 1 small, finely chopped
• White Wine – 1/2 cup, for deglazing and adding depth
• Fish Stock – 1 cup, for rich flavor
• Clams or Mussels – 1/2 pound, cleaned (optional but recommended for a true sea essence)
• Fresh Herbs – 2 sprigs each of parsley and thyme, chopped
• Lemon Zest – from 1 lemon, for brightness
• Salt and Pepper – to taste

Step-by-Step Guide to Make Hake in Sea Sauce

1. Sear the Hake: Begin by seasoning the hake fillets with a bit of salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the fillets in the pan, cooking each side for 3-4 minutes until golden brown. Once seared, remove from the skillet and set aside.
2. Prepare the Sea Sauce: In the same skillet, add a little more olive oil if needed, then add the minced garlic and chopped shallot. Sauté for 2-3 minutes until the shallot becomes translucent and the garlic is fragrant.
3. Deglaze with Wine: Pour in the white wine, stirring well to lift any browned bits from the pan. Let it simmer for a few minutes to reduce slightly, intensifying the flavor.
4. Add the Stock and Shellfish: Pour in the fish stock and add the clams or mussels, if using. Cover the pan and let the shellfish cook until they open, about 5 minutes. This will release a beautiful, briny flavor into the sauce.
5. Finish the Sauce: Stir in the fresh herbs and lemon zest for a burst of freshness. Season with salt and pepper to taste.
6. Simmer the Hake: Return the seared hake fillets to the pan, spooning the sauce over them. Cover and simmer for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
7. Serve: Plate the hake with a generous ladle of the sea sauce, garnished with fresh herbs and a wedge of lemon on the side.

Tips for the Best Hake in Sea Sauce

• Choose Fresh Hake: Fresh, firm hake fillets will yield the best flavor and texture. Frozen works too, but make sure to thaw completely and pat dry.
• Don’t Skip the Wine: The white wine adds depth, but if you need a substitute, fish stock or vegetable broth with a splash of lemon juice works too.
• Serve with Crusty Bread: This sauce is too delicious to leave behind—serve with crusty bread to soak up every last bit.

What to Serve with Hake in Sea Sauce

Pair this dish with lightly sautéed greens, steamed vegetables, or a side of rice. A chilled glass of white wine, like Sauvignon Blanc or Chardonnay, will complement the flavors beautifully.

A Dish to Impress

Hake in Sea Sauce combines the light, flaky texture of hake with a savory, aromatic sauce that’s bursting with seafood flavor. This impressive yet easy-to-make recipe brings the ocean’s bounty to your table, and it’s sure to become a favorite in any seafood lover’s repertoire. Dive into this coastal delight and enjoy a meal that’s both elegant and comforting!