Lemon hake is a classic Italian dish that combines the delicacy of hake, a fish with a delicate flavor and soft flesh, with the fresh and lively acidity of lemon.
Hake is also known as white cod or cod neck. It is a lean fish, with a delicate flavor and soft flesh, that lends itself well to lemon cooking.
The lemon is the key element to give the dish its characteristic fresh and tangy flavor. Both the juice and the zest of the lemon are used to flavor the fish during cooking.
It is a light and tasty dish, perfect for those looking for a fresh and healthy meal. The contrast between the delicate flavor of the fish and the lively acidity of the lemon makes it a balanced and highly appreciated dish. Its simple preparation makes it suitable for both a family meal and an elegant dinner.
It pairs well with light and fresh side dishes, such as mixed green salad, basmati rice, or steamed potatoes. A glass of fresh and fruity white wine, such as a Vermentino or a Sauvignon Blanc, perfectly complements this dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Simple Lemon Hake Recipe
- 21 oz hake
- 1 lemon
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste fresh parsley
Tools
- 1 Pan
Steps for Preparing the Simple Lemon Hake Recipe
We start by heating the extra virgin olive oil in a nonstick pan over medium heat. We add the chopped garlic and sauté for a few minutes until golden brown.
Then we remove the garlic and add the hake fillets to the pan, being careful to distribute them evenly on the bottom. Cook for about 2-3 minutes per side, until the fish starts to lightly brown.
Once the fish has taken on color, add the juice of half a lemon and the remaining thin slices of a lemon, making sure to squeeze the juice directly into the pan.
Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the fish is fully cooked and the sauce has slightly thickened.
If you want a thicker sauce, you can add a teaspoon of flour mixed with a little cold water and mix well until the sauce thickens slightly.
Taste the sauce and adjust with salt
Before serving, garnish the lemon hake with freshly chopped parsley for a touch of freshness and color
and… enjoy your meal from Barbara!
Tips and Notes
Make sure to use fresh hake and juicy lemons to get the best possible flavor.
If you have time, let the hake marinate in lemon juice along with garlic and olive oil for at least 30 minutes before cooking. This will allow the flavors to penetrate the fish, making it tastier and juicier.
Hake is a delicate fish, so cook it carefully to avoid it becoming too dry.
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