What to make of hake fish? - Yes, anything! You can fry it, bake it, make cutlets, soup ... We have a selection of 10 of the most delicious hake dishes with photos and step-by-step instructions!

- hake carcass - 2 kg .;
  - onions - 2 large heads;
  - carrots - 1 pc.;
  - tomato paste - 2 tbsp;
  - starch or flour - 1 tbsp;
  - salt - to taste;
  - spices for fish;
  - turmeric - 1 tbsp;
  - olive oil - 2 tbsp .;
  - water - 1 glass.

1. Defrost the fish, rinse thoroughly under water, cut the fins, remove the insides. Next, cut the hake into portioned pieces, spread in a deep bowl, salt.


  2. Add spices and necessarily turmeric, it will give the fish a beautiful color and a wonderful aroma.


  3. Thoroughly mix the fish. In order for the fish to salted evenly and absorb the spices, let it stand for 10 minutes.


  4. Cover the baking sheet with baking paper.


  5. Put the hake on a baking sheet. Optionally, under the bottom of the fish, you can put a few leaves of bay leaf.


  6. Cut the onion into thin half rings.


  7. Put the onion on top of the fish.


  8. Cover the baking sheet with foil. We put the pan with the fish in a preheated oven to 180 degrees, bake the fish for 40 minutes.


  9. Hake is ready, you can use it like that. But in order to make the dish a bit juicier and tastier, we suggest preparing tomato sauce for the fish. Put the ready-made hake in the pan.


  10. Finely chop the onion, grate the carrots.


  11. Lightly fry the onions and carrots in a pan.


  12. Add water, tomato paste, starch, salt, a pinch of sugar, spices. The gravy must be delicious. Stir with a spoon and let it boil for 5 minutes.
  Starch is added so that the gravy is not too liquid, if the starch is not available, it can be replaced with flour.


  13. When watering for the hake is ready, fill it with fish.


  14. Everything, our dietary hake in the oven is ready. A few slices of baked hake in the oven will be a great light dinner.

Recipe 2: Cooking a Hake in a Frying Pan

• hake fresh-frozen carcass - 1 pc.
• flour - 0.5 cups
• sunflower oil for frying

  Do not be surprised at the small amount of ingredients: for fish - the less, the better. Although for an extra taste you can still take seasoning for fish, but usually there is enough salt.

Cooking a hake in a pan requires very little time and effort. To begin with, we unfreeze the carcass (it is advisable to do this in a natural way, having taken it out of the refrigerator in advance), gut it, clean it from the inside and thoroughly rinse it both inside and outside. The hake is convenient for frying because it does not have scales, respectively, and you do not need to clean anything. To remove a thin peel from it or not, see for yourself, you can fry it with or without it.

Cut the carcass into small pieces about 3 cm thick.

Sprinkle each with salt.

Pour the flour into a flat plate and roll the chopped hake in it.

Put the pan with sunflower oil over medium heat and transfer the fish pieces to a hot bowl.

Fry hake on both sides until golden brown.

If you want to cook hake fish in a pan with a crispy crust, you must first hold it over high heat, and cook it up already on average.

We put the finished hake pieces on a plate and serve hot to the table.

Now you know how to fry hake fish in a pan. This fish is boneless, so it will simply eat it. It is especially tasty with a salad of fresh vegetables. Bon Appetit!

Recipe 3: how to cook a hack in a slow cooker

• hake fish - weighing about 1 kg.,
• rast. oil - 3 tbsp. spoons
• one or two onions,
• carrots - 1 pc.,
• salt, ground black pepper - to taste,
• sour cream - 4 full tbsp. spoons
• garlic - 3 cloves,
• some water - 50 ml.,
• flour - for breading fish,
• potatoes - almost 1 kg. (how much will fit in a tray for a couple).

Thaw frozen fish at room temperature. Then rinse well under running cold water. Then dry it with a paper towel and remove the existing fins. Cut the fish into portions, salt and pepper. Sprinkle with lemon juice to kill the smell of fish.

While the fish is pickling, we do this: peel and rinse the onions and carrots, rinse and chop arbitrarily. Turn on the slow cooker in the “frying” or “baking” mode and wait until the bowl warms up well. Then pour in the rust. oil and fry chopped onions first, then carrots.

Peel potatoes during this time. Rinse thoroughly and cut into large strips. Put half of the sautéed vegetables in a plate, and put the fish in the flour on the remaining vegetables.

Flour will not allow the fish to fall apart when baked. Then we close the fish with a second layer of vegetables and fill it all with sour cream sauce.

Sour cream sauce is not difficult to prepare. You need to mix sour cream with garlic, salt and slightly ground pepper. You may add mayonnaise if desired. Then we add a little water and that's it.

All that remains is to put the prepared potatoes in a container with holes for cooking in the steam mode and place it on the bowl. We spread the potatoes, sprinkle with salt on top, turn on the “baking” or “stewing” mode and select a time of 25 minutes.

After a beep, check the potatoes with a fork for readiness. For multicookers with less power, the cooking time will need to be increased by 10 minutes.

Baked hake in the multicooker, which turned out with a golden brown crust, spread on portioned plates together with potatoes. We supplement the dish with vegetables. In the season, of course, serve fresh vegetables, but for now we have pickled cucumbers. In just 25 minutes, your lunch is ready.

Fast, tasty and healthy. But in order to diversify the dish, the next time the dish blows in a slow cooker, swap places: bake the potatoes in sour cream, and cook the steamed fish with cheese and slices of fresh tomato.

Recipe 4: How to Make a Hake with Vegetables

• 1 kg thawed hake
• 1 kg tomato
• 2-3 carrots
• 2 onions
• 1 bell pepper
• about 1 tsp salt
• pinch seasoning for fish
• 2 tbsp vegetable oil

  After washing the fish, cut off the tails, cut the carcass into 3 parts.

  I put hake slices in a pan, on the bottom of which vegetable oil is poured. Sprinkle fish with salt and seasoning. I use seasonings quite a bit so that it does not drown out the taste of vegetables.

  I cut the onion finely, crush it on the surface of the fish, filling the gaps.

  Finely chop the sweet bell pepper, which is also evenly crush on top.

  I rub the peeled carrots on a coarse grater and level the contents of the pan with it, completely covering the fish. Again, a little salt.

  I peel off the tomatoes, ripe specimens easily part with it. I put peeled tomatoes in a liter mug, grind with a blender to a juice-like state. It turns out about 0.7 liters.

  I fill the contents of the pan with a tomato, which I put on a small fire.

  After a few minutes, gurgling sounds begin to come from the bowels of the pan, which I will listen to for the next 25-30 minutes. The fire should be minimal, the volcano in the pan is completely unnecessary. Having plucked off a piece of a hake, I try it on readiness.

Hake with vegetables stewed in tomato is good with heat, with heat, and also cooled and even cold.

Recipe 5: How to Cook Hake Fish in Foil

For baking fish in foil we will need: hake, tomatoes, onions, vegetable oil, seasoning for fish, salt, mayonnaise and hard cheese.

Clean the fish from the insides, rinse and dry well.

Cut into slices 2-3 cm thick.

Cover the baking dish with foil, leaving the end free. Pour in the form of oil, put the fish. Season with salt and season to taste.

Grease with mayonnaise.

Peel the onion and cut into rings and half rings. Put the onions on the fish.

Put chopped tomatoes on the onion.

Cover the fish with foil and put in a preheated oven. We will bake Hake at a temperature of 180 degrees, for 30 minutes.

Then open the foil from above and sprinkle with grated cheese.

Our hake baked with vegetables in foil is ready. Bon Appetit!

Recipe 6: How to Make Hake Cutlets

• minced fish - 300 gr
• egg - 1 pc
• onion - 1 large onion
• black pepper - to taste
• white bread - 2 slices (loaf)
• vegetable oil - 2 tbsp. l

  Cut the fish or fillet into small pieces and, together with the onion, pass through a meat grinder.

  Slices of white loaf soaked in water or milk, slightly squeezed. Following onion and fish, we twist in a meat grinder. We transfer minced fish with onions and bread into a deep bowl, convenient for kneading. We drive in a large egg. Salt to taste. Add black ground pepper, about half a teaspoon. In addition to pepper, nutmegs (1-2 pinches), basil, thyme, oregano are added to fish cakes. But you can limit yourself only to pepper.


  Thoroughly knead the minced meat, this is best done with your hands. Stuffing should be dense, viscous and almost uniform. If it turned out very cool, add 1-2 tablespoons of cold water or cream. If on the contrary, the forcemeat is a little liquid, you can add a little semolina or flour.


  Fish cakes, like meat cakes, are more convenient to make small, round or oval. So that the stuffing is not sticky to the hands, we wet our palms under cold water. We take a little stuffing, about a tablespoon or a little more, we throw it from palm to palm, as if we are making snowballs. When the cutlet becomes flat, smooth, give it a round or elongated shape.


  We put the pan on the fire, pour the oil, warm it well. We spread the cutlets at a short distance from one another. Reduce the heat to quiet and fry first on one side until golden brown (3-5 minutes), then turn over with a spatula and fry on the other side.


Ready-made hake fish cakes, with the recipe of which you met, can be put in a small saucepan, pour tomato sauce and put in the oven for 5-7 minutes. Or serve with any side dish, vegetable salad, and offer tomato sauce (or any other) separately.

  Recipe 7: Baked hake in sour cream in the oven

• Fresh-frozen fish (hake, hoki, pollock) - 2 pcs.
• Sour cream - 200-300 g (a glass and a half);
• 1 egg
• Onions - 2 pcs.;
• Vegetable oil for frying onions;
• Salt, pepper to taste;
• Fresh or frozen dill;
• Mustard - 1 tablespoon;
• Hard cheese - 50-70 g.

I’ll warn you right away: it’s better to take not a whole fish, but a filet, then you get a casserole that you can eat without caring for the bones.

We prepare sour cream sauce for fish, mixing sour cream, egg, chopped dill, salt, ground black pepper and, to taste, mustard.

We cut onions in half rings and fry in vegetable oil.

Add the fried onions to the sour cream sauce and mix.

Thawing, rinsing and drying, cut the fish into slices 2-3 cm thick. Roll the slices in salted flour, ground pepper, spices, seasoning for fish can also be added to the flour. We spread the pieces in a greased form (a pan or a baking sheet with sides).

Pour the fish with sour cream sauce.

Top three on a fine grater cheese.

We put the mold in the oven, heated to 200C, and bake the fish in sour cream for about 1 hour at 180-200C, until golden brown.


  Fish baked in sour cream is ready. Serve with a side dish of mashed potatoes or vegetable stew, you can with a salad of fresh vegetables and bread!

Recipe 8: How to Make a Hake in Batter

• Hake fillet - 600 grams
• Milk - 1 cup
• Starch - 1 tbsp. a spoon
• Flour - 1-2 tbsp. spoons and for breading
• Egg - 1 piece
• Vodka - 1 tsp optional
• Fragrant herbs to taste
• Salt to taste
• Vegetable Oil - Deep Fried

For batter, stir the milk with the egg.

Add flour and starch, mix thoroughly.

Add the selected spices, here oregano and mint, a little salt.
  Pour vodka at will, it is added for greater splendor of batter, i.e. gives more airiness to the test when frying.

Roll small oblong slices of hake fillet in flour, it is convenient to do this in a bag.

Then chopping on a fork, dip the fillet in batter and place it in boiling deep-frying.

Put ready-made hake slices in batter on paper towels or napkins to remove excess oil from them.

Serve hake fillet in batter with sauces and side dishes to taste.

Recipe 9: Making Hake Soup

• freshly frozen hake - 1-2 carcasses;
• potatoes - 5 pcs.;
• steamed rice - 3-4 tbsp. l with a big hill;
• turmeric - half a teaspoon;
• carrots - 1 pc.;
• salt to taste;
• greenery;
• onions and cloves of garlic - 3 pcs.;
• tomato paste - 1 tbsp. l .;
• sunflower oil;
• purified water - about 2.5 liters.

You can use other spices. Experiments are not prohibited!

We put a pot of water on the fire. While it boils, prepare the vegetables. Peel potatoes, carrots, garlic and onions. After washing them under running water.

On a cutting board, cut into small cubes of potato tubers. We send them to boiling water, which we do not forget to salt.

Immediately rub the carrots on a coarse grater. Put it aside for now.

After chopping garlic and onions. We cut the first vegetable into cubes, and the second into small cubes.

After boiling water in a pan, the potato should boil in it for 15-20 minutes. During this time, we will cut the fish - we will remove the entrails, scales, fins, cut into small pieces and pour the required amount of rice.

In parallel, prepare the frying. Pour sunflower oil into a large frying pan and fry onion cubes until golden onion. Then we add carrots to them. We pass these vegetables for about 5 minutes. To the resulting mass, put tomato paste, herbs, turmeric and other spices used. After stirring, cook for 2-3 minutes.

Hake along with frying and rice we send to the potatoes and cook the contents of the pan for 10-15 minutes on low heat. It is important to exclude boiling. After turning off the fire, the dish should be infused for about 15-20 minutes. Here is such a result we get:

All recipes are carefully selected by the culinary club site site

Today I propose to draw your attention to a modest and seemingly plain-looking hake fish. This fish is always sold frozen, so pay attention to its appearance and freshness. The fish should have a nice grayish-white color, there should be no yellow spots. If fish is often brought to your store, then do not miss the opportunity to buy a pair of milk hake fish. This fish tastes great, has dense white meat, which is ideal for a daily menu and even for diet food. Hake is absolutely non-greasy, so for many this will be an advantage. Heck, cook from it. And we will bake it, but not just like that, but with vegetables. We will use those vegetables that are on sale all year round and are quite inexpensive - these are carrots and onions. Hake baked in the oven with carrots and onions is even slightly sweet and insanely tender. Baked fish meat can easily be separated from the ridge and eaten in an instant. By the way, the hake is ideal for the whole family, since there are no small bones in it, only a large ridge that is easily removed.





- 2 pcs. dairy hake
- 1 carrot,
- 1 onion,
- 50 grams of hard cheese
- 30 grams of mayonnaise,
- salt, pepper to taste,
- 2-3 tables. l vegetable oil.

Recipe with photo step by step:

  In the baking dish we put the chopped vegetables: grated carrots and diced onions. Create a vegetable pillow for fish. Water the vegetables lightly with vegetable oil so that they do not stick strongly to the bottom.




  Defrost the hake, peel it (it is small and not as much as in other types of fish). We clean the hake’s abdomen, then cut the fish into large pieces. We spread the fish on vegetables, then salt and pepper it.




  Pour the fish with a mesh of mayonnaise, and for diet food, mayonnaise is easily replaced with low-fat sour cream.




  Sprinkle hake with grated cheese and put in the oven to bake.






  At 180 °, the fish will be ready in 25-30 minutes. The cheese is slightly browned, and the hake meat will become tender and juicy due to vegetables.




  Bon Appetite!
  It turns out very tasty

Everyone has seen such fish as hake in stores. Many often buy it because of the affordable price. But what can be cooked from a hake? There are tons of options!

What kind of fish is this?

Another name for the hake is hake. This is a fish from the hake family, which lives in the oceans at a depth of 100-1000 meters. There are several types of hake, the most common of them are silver, Pacific, Atlantic, Cape, Chilean, Argentine, New Zealand and some others.

The body length of adult fish, depending on the species, can vary from 30-40 to 60-100 centimeters. The weight of one individual can reach 4-5 kilograms, but usually it does not exceed 1.5-2 kilograms.

Structure

The composition of the hake is diverse and rich. This fish contains omega-3 fatty acids, vitamins E, C, A, PP, B6, B9, B2, B1, sulfur, iodine, iron, sodium, fluorine, calcium, phosphorus, manganese, molybdenum and much more. The calorie content of this product is not great at all and is only 80-110 calories per 100 grams.

Benefit

Hyuk has many useful properties:

• This is an excellent source of protein, which is necessary for the normal functioning of muscles and the formation of new cells.
• Vitamin E is an antioxidant that protects our body from the negative effects of free radicals. But such an effect can trigger the development of cancer.
• Regular use of hake will help establish the thyroid gland.
• This product allows you to strengthen bone tissue.
• Hake helps to speed up and normalize the metabolism.
• The use of such a product will improve brain activity.
• The product is useful for the cardiovascular system.
• Hake is allowed for diabetes.
• Such a fish will help to quickly get rid of extra pounds.
• For the nervous system, the product is also very useful.
• Hake is allowed for almost everyone, including children. There are practically no contraindications (possible only for fish).

How to choose?

A hake is sold in frozen form and most often without a head and tail (although whole carcasses are also found). You can also purchase a fully peeled filet. When buying a hake, pay attention to the following important points:

• The fillet should be light beige with a pinkish or burgundy hue.
• There is usually a layer of icing on the surface of the fish (it is necessary to prevent drying). But this layer should not be too thick.
• The weight of the fish cannot be too small.
• If you get a carcass, appreciate the eyes. They should not be muddy. Gills should not leave the body.

How to cook?

How to cook a delicious hake? There are a great many options. We offer you the best recipes.

Recipe number 1

Delicious is a hake baked whole in foil. Here's what you need to cook:

• whole hake carcass;
• salt and seasoning to taste.

Cooking method:

1. First, wash the carcass well, gut it (if necessary) and dry it (you can use paper towels or towels to speed up this process).
2. Now make a few shallow cuts on the carcass and grease it first with salt, then seasonings. The inside of the ribs must also be processed.
3. Now wrap the fish in foil, place in a baking sheet. In the oven, a hake is baked for about 30 minutes at a temperature equal to 180 degrees Celsius.

Recipe number 2

Delicious spicy fried hake with soy sauce. Here's what you need to cook:

• 500-700 grams of hake;
• 50 grams of soy sauce;
• ground ginger to taste.

Cooking method:

1. If you have a whole hake carcass, gut it and cut it into small pieces.
2. Put chopped fish in a bowl, pour soy sauce and add ground. Leave the hake to marinate for half an hour.
3. Now heat the oil in a pan and fry each slice of hake on both sides. Done!

Recipe number 3

You can make cutlets from hake. List of ingredients:

• 500-700 grams of hake fillet;
• 1-2 eggs;
• 1 onion;
• 1 carrot;
• 1 slice of loaf;
• 1/3 cup of milk;
• salt and pepper to taste;
• breadcrumbs.

Cooking cutlets is incredibly simple:

1. Thaw hake fillet and dry. We do not need excess moisture.
2. Wash carrots, peel and grate.
3. Peel and chop the onion.
4. Hake fillet with onions and carrots through a meat grinder.
5. Soak the loaf in milk, crumble and attach to the rest of the ingredients along with salt and pepper. Stuff the minced meat thoroughly.
6. Moisten your hands and form cutlets. Bread each of them in breadcrumbs and fry in vegetable oil until golden brown.

Recipe number 4

Cook the hake in batter. To prepare you will need:

• 500 grams of hake fillet;
• 2-3 tablespoons of flour;
• 1 chicken egg;
• 1 tablespoon of mayonnaise;
• salt to taste.

Cooking method:

1. First you need to cook the batter. To do this, beat the egg with mayonnaise, add flour. Mix well.
2. Cut the hake fillet into small pieces.
3. Heat butter or sunflower oil in a pan.
4. Dip each piece in batter and fry on both sides until golden brown. The fire should not be too strong, otherwise the batter will burn, and the fish inside will remain almost raw.

Recipe number 5

Make a hake with mushrooms and cheese, it is very tasty. Here are the ingredients you need to make:

• 500 grams of hake fillet;
• 300 grams of fresh champignons;
• 150 grams of hard cheese;
• 1 onion;
• 50 grams of butter;
• 50-70 grams of mayonnaise;
• seasoning and salt to taste.

Cooking method:

1. Cut the fillet into small pieces, mix with salt and seasoning and leave to marinate.
2. Rinse the mushrooms well and cut into slices.
3. Peel the onion and cut into half rings.
4. Melt the butter, grease the bottom of the pan.
5. Put hake fillet on the bottom of the pan, onion on top, then mushrooms (they can be lightly salted).
6. Grate the cheese on a grater, sprinkle them with mushrooms.
7. Lubricate everything with mayonnaise.
8. Place the pan in the oven, preheated to 170-180 degrees, for about 40 minutes.
9. Done!

Recipe number 6

You can cook in a slow cooker hake with vegetables. This is a tasty, light and healthy dish. List of ingredients:

• 500 grams of hake (filet or carcass);
• 2 tomatoes;
• 1 carrot;
• 1 onion;
• 1 tablespoon of lemon juice;
• salt and seasoning to taste.

Cooking method:

1. Start with a hack first. Cut it into pieces. If you have a whole carcass, then it is advisable to remove the ridge and costal bones. Put the fish in a bowl, mix it with seasonings and salt, sprinkle with lemon juice and leave for 20-30 minutes.
2. In the meantime, go in for vegetables. Peel and grate the carrots on a medium or large grater. Peel the onion and cut into half rings.
3. Cut tomatoes into rings or half rings.
4. Grease the bottom of the multicooker with vegetable or butter. Put hake slices at the bottom. Lay onions on top, then carrots. Now lay the tomatoes evenly.
5. Choose the "Stew" or "Stew" mode and cook the fish for half an hour.

Recipe number 7

Make a tender fish and vegetable souffle. List of ingredients:

• 500 grams of hake fillet;
• 100 grams of cauliflower;
• 1 carrot;
• 1 small onion;
• 2 tablespoons of semolina;
• 2 tablespoons of sour cream;
• 1 egg
• 3 tablespoons of vegetable oil.

Cooking method:

1. Divide the cabbage into inflorescences.
2. Peel the carrots and cut them into small pieces.
3. Cut the fillet into slices.
4. Put vegetables in a blender, chop them. Add fish, chop everything again, then add semolina, sour cream, egg and salt, whisk everything again.
5. Distribute the mass into molds (grease the bottom of each) and bake at 180 degrees in the oven for about 30 minutes.

Enjoy the benefits and taste of hake dishes!

Hake - the fish is not expensive, tasty and you can cook a lot of different dishes from it. It is a real find for all connoisseurs of fish dishes: it is sold everywhere and is rich in useful substances. Especially tasty fish is obtained when you bake it in foil. And now we will tell you some recipes.

Hake in the foil in the oven

Ingredients:

• hake carcass - 400 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• sour cream 20% - 4 tbsp. spoons;
• salt to taste.

Cooking

Defrost the fish, cut off the fins, remove the insides and rinse. We cut the belly, make a cut along the ridge and gently separate the fillet. It turns out a beautiful half, almost boneless. After that, we clean and chop the onions in half rings. Peel the carrots and rub on a coarse grater.

Next, we take two pieces of foil, put on them a piece of fish, sprinkle with salt, pour each piece of fish with two tablespoons of sour cream and gently distribute it over the entire surface. Mix the onions and carrots and evenly spread them into pieces of fish. Wrap the fish in foil so that there is a bit of emptiness on top. Put it on a baking sheet and put in a preheated oven and bake for 40 minutes.

Cooking hake in foil

Ingredients:

• headless hake carcass - 2 pcs.;
• sour cream - 6 teaspoons;
• mayonnaise - 2 tsp;
• mustard - 1 teaspoon;
• garlic - 2 cloves;
• bread;
• dill;
• black pepper;
• salt.

Cooking

Cut the hack carcasses on the fillet, rub with pepper and salt, spread on the foil greased. Let's make a sauce of garlic, dill, sour cream, pepper and salt, for this we combine all the ingredients and grind them in a blender to get a homogeneous mass. Water the fish with half the sauce and put it in the refrigerator for one hour for pickling. Grate bread crumbs. Pour the pickled fish with the remaining sauce and sprinkle with bread crumbs. Wrap in foil and put in the oven, preheated to 220 degrees for 20 minutes.

Hake with vegetables in foil

Ingredients:

• hake fillet - 500 g;
• olive oil - 30 ml;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato - 1 pc.;
• lemon juice - 1 tbsp. a spoon;
• salt pepper.

Cooking

My filet and divide into pieces. Dice the onion, rub the carrots on a fine grater. We put chopped onions in a pan, fry for a couple of minutes, and add carrots, stew vegetables until cooked. We spread a piece of hake on the foil, salt, pepper and sprinkle with lemon juice. On top of the fish we put carrots with onions and a slice of tomato, wrap each piece of fish in foil. Spread portioned fish on a baking sheet. We put in the oven, preheated to 200 degrees for 35 - 40 minutes.

Foil Hake Recipe

Ingredients:

• hake - 2 pcs.;
• tomato - 1 pc.;
• lemon - 2 slices;
• cheese - 50 g;
• sunflower oil - 2 tbsp. spoons;
• sea \u200b\u200bsalt to taste.

Cooking

Chop the lemon. My salt and abundant salt fish inside and out. We cut cheese into slices, tomatoes into slices. We spread the hake on the foil poured with oil, put cheese, tomato in the fish, and on top of the lemon circle, wrap in foil. We heat the oven to 180 degrees and cook the fish for 45 minutes.

Foil baked hake

Ingredients:

Cooking

Finely chop the onion, rub the carrots on a coarse grater and overcook the vegetables.

Mix mayonnaise with ketchup. We share hake carcasses on filet. Salt, pepper, add spices to taste and spread with the skin down into the baking dish, greased with oil on the foil. On the fish fillet, spread the carrots with onions. Pour all the mayonnaise with ketchup. Cover with foil. And bake in the oven, preheated to 180 degrees 40 minutes.

Extremely tasty and aromatic foil hake. A wonderful dish for those who follow their figure, as the fish is almost dietary. Instead of butter, you can grease the hake inside with low-fat sour cream, but it’s tastier with butter.

Ingredients

To prepare a hake baked in foil, you will need:

fresh-frozen hake - 1 carcass (250-300 g);

butter - 20-30 g;

lemon - 1/3 part;

salt, black pepper - to taste;

dried dill - a pinch;

vegetable oil - 2 tsp.

Cooking steps

Make an incision from the side of the "tummy" along not completely, so that the back remains intact. Carefully remove the ridge and unfold the hake carcass.

Butter (from the refrigerator) cut into thin slices and lay lengthwise on two halves of fillet. Place thin slices of lemon on one side. Salt, pepper, sprinkle with dried dill.

Put down the fish. Place it on a sheet of foil folded in half and greased with vegetable oil. Grease the hake on top with vegetable oil.

Bake hake in a preheated to 180 degrees oven for 25-30 minutes. Then unfold the foil.

Good appetite!