How much hake to cook in the oven. Hake in the oven

Everyone has seen such fish as hake more than once in stores. Many people often buy it because of its affordable price. But what can be made from hake? There are tons of options!

What is this fish?

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

The body length of an 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.

Compound

The composition of the hake is varied 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. Calorie content of this product is not at all great and is only 80-110 calories per 100 grams.

Benefit

Hake has many beneficial properties:

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

How to choose?

Hake is sold frozen and most often without a head and tail (although whole carcasses are also found). You can also purchase completely cleaned fillets. When buying hake, pay attention to the following important points:

• The fillet should be light beige with a pinkish or burgundy tint.
• There is usually a layer of ice glaze on the surface of the fish (this is necessary to prevent drying out). But this layer should not be too thick.
• The weight of the fish cannot be too small.
• If you are purchasing a carcass, appreciate the eyes. They shouldn't be cloudy. The gills should not move away from the body.

How to cook?

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

Recipe number 1

Whole baked hake in foil turns out to be delicious. Here's what you need to prepare:

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

Cooking method:

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

Recipe number 2

Spicy fried hake with soy sauce turns out to be very tasty. Here's what you need to prepare:

• 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 the 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 skillet and fry each hake on both sides. Ready!

Recipe number 3

You can make hake cutlets. Ingredient List:

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

Cooking cutlets is incredibly easy:

1. Defrost the hake fillet and dry. We don't need extra moisture.
2. Wash, peel and grate the carrots.
3. Peel and chop the onion.
4. Pass the hake fillet along with onions and carrots through a meat grinder.
5. Soak the loaf in milk, crumble and add to the rest of the ingredients along with salt and pepper. Mix the minced meat thoroughly.
6. Wet your hands and form patties. Roll each of them into bread crumbs and fry in vegetable oil until golden brown.

Recipe number 4

Prepare batter hake. For cooking you will need:

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

Cooking method:

1. First you need to prepare the batter. To do this, beat the egg with mayonnaise, add flour. Mix everything well.
2. Cut the hake fillet into small pieces.
3. Heat butter or sunflower oil in a skillet.
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 practically raw.

Recipe number 5

Make hake with mushrooms and cheese, it's delicious. Here are the ingredients you need to cook:

• 500 grams of hake fillet;
• 300 grams of fresh champignons;
• 150 grams of hard cheese;
• 1 onion;
• 50 grams butter;
• 50-70 grams of mayonnaise;
• seasonings 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 baking sheet with it.
5. Put hake fillets on the bottom of a baking sheet, onions on top, then mushrooms (you can lightly salt them).
6. Grate the cheese, sprinkle the mushrooms with it.
7. Lubricate everything with mayonnaise on top.
8. Send the baking sheet to the oven, preheated to 170-180 degrees, for about 40 minutes.
9. Ready!

Recipe number 6

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

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

Cooking method:

1. Do hake first. Cut it into pieces. If you have a whole carcass, then it is advisable to remove the ridge and rib bones. Place the fish in a bowl, stir in the seasoning and salt, drizzle with lemon juice and let sit for 20-30 minutes.
2. In the meantime, tackle the vegetables. Peel and grate the carrots on a medium or coarse grater. Peel the onion and cut into half rings.
3. Cut the tomatoes into rings or half rings.
4. Grease the bottom of the multicooker with vegetable or butter. Place pieces of hake on the bottom. Lay the onion on top, then the carrot. Now lay the tomatoes in an even layer.
5. Select the "Stew" or "Stew" mode and cook the fish for half an hour.

Recipe number 7

Make a tender fish and vegetable soufflé. Ingredient List:

• 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 into small pieces.
3. Cut the fillet into pieces too.
4. Place vegetables in a blender, chop them. Add fish, chop everything again, then add semolina, sour cream, egg and salt, beat everything again.
5. Divide the mass into tins (grease the bottom of each with butter) and bake at 180 degrees in the oven for about 30 minutes.

Enjoy the health and taste of hake dishes!

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

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

1. Defrost the fish, rinse thoroughly under water, cut off the fins, remove the insides. Next, cut the hake into portions, put in a deep bowl, salt.


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


3. Thoroughly mix the fish. In order for the fish to evenly salt 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. If you wish, you can put a few bay leaves under the bottom of the fish.


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 a baking sheet with 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 little juicier and tastier, we suggest preparing tomato sauce for the fish. We spread the finished hake in a saucepan.


10. Finely chop the onion, grate the carrots.


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


12. Add water tomato paste, starch, salt, a pinch of sugar, spices. The gravy should be delicious. Stir with a spoon and let it simmer for 5 minutes.
The starch is added to keep the gravy from getting too runny, if starch is not available it can be replaced with flour.


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


14. That's it, our dietary hake is ready in the oven. A few baked hake bites in the oven are the perfect light dinner.

Recipe 2: prepare hake in a pan

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

Don't be surprised at the small amount of ingredients: for fish, less is better. Although you can add fish seasoning for extra flavor, there is usually enough salt.

Cooking hake in a pan requires very little time and effort. To begin with, we defrost 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 insides and thoroughly rinse it both inside and outside. Hake is convenient for frying in that it has no scales, therefore, and you do not need to clean anything. To remove the thin skin from it or not, see for yourself, you can fry both with it and without it.

Cut the carcass into small pieces about 3 cm thick.

Sprinkle each one with salt.

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

Set a frying pan with sunflower oil to warm up over medium heat and transfer the flour fish pieces to a hot bowl.

Fry the hake on both sides until golden brown.

If you want to cook hake fish in a frying pan with a crispy crust, you must first hold it over high heat, and finish cooking it on medium.

Put the finished hake slices 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 be eaten. It is especially delicious with salad from fresh vegetables... Bon Appetit!

Recipe 3: how to cook hake 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 - it tastes
• sour cream - 4 full tbsp. spoons,
• garlic - 3 cloves,
• a little water - 50 ml.,
• flour - for breading fish,
• potatoes - almost 1 kg. (how much will fit in a tray for a couple).

Let the frozen fish thaw when 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, season with salt and pepper. Sprinkle with lemon juice to kill the fish smell.

While the fish is marinating, we do this: peel the onions and carrots, rinse and chop arbitrarily. Turn the multicooker to the "browning" or "baking" mode and wait until the bowl is well heated. Then pour in the rast. oil and fry first chopped onions, then carrots.

During this time, peel the potatoes. Rinse thoroughly and cut into large strips. Put half of the sautéed vegetables in a plate, and on the rest put fish, boneless in flour.

The flour will keep the fish from falling apart when baking. Then cover 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 a little ground pepper. Add mayonnaise if desired. Then add a little water and that's it.

It remains only to put the prepared potatoes in a container with holes designed for cooking in 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 the beep, check the potatoes with a fork for readiness. For multicooker with less power, the cooking time will need to be increased by 10 minutes.

We put the baked hake in a slow cooker, which turned out with a golden brown crust, on portioned plates together with potatoes... We supplement the dish with vegetables. In 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 steam the fish with cheese and slices of fresh tomatoes.

Recipe 4: how to cook hake with vegetables

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

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

I put the pieces of hake in a saucepan, on the bottom of which vegetable oil is poured. Sprinkle the fish with salt and seasoning. I use spices quite a bit so that it doesn't drown out the taste of vegetables.

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

Finely chop sweet bell peppers, which I also crush evenly on top.

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

I remove the peel from the tomatoes, ripe specimens easily part with it. I put peeled tomatoes in a liter mug, grind with a blender until juicy. It turns out about 0.7 liters.

I pour the contents of a saucepan with tomato, which I put on a small fire.

A few minutes later, gurgling sounds begin to come from the bowels of the pan, which I have to listen to for the next 25-30 minutes. The fire should be minimal, the volcano in the pan is completely unnecessary. Having pinched off a piece of hake, I taste it for readiness.

Hake with vegetables, stewed in tomato is good hot, hot, as well as cooled and even cold.

Recipe 5: how to cook hake fish in foil

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

Peel the fish from the entrails, rinse well and dry.

Cut into slices 2-3 cm thick.

Line a baking dish with foil, leaving the end free. Pour butter into a mold, place the fish. Season with salt and seasonings to taste.

Lubricate with mayonnaise.

Peel the onion and cut into rings and half rings. Place the onion over the fish.

Put chopped tomatoes on the onion.

Cover the fish with foil and place in a preheated oven. We will bake the hake at 180 degrees for 30 minutes.

Then open the foil on top and sprinkle with grated cheese.

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

Recipe 6: how to cook 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 chopped fish or fillet into small pieces and pass through a meat grinder together with the onion.

Soak slices of white loaf in water or milk, squeeze lightly. Following the onion and fish, twist it in a meat grinder. Minced fish with onions and bread, put in 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 in fish cakes add nutmeg (1-2 pinches), basil, thyme, oregano. But you can only limit yourself to pepper.


Knead the minced cutlet thoroughly, it is better to do it by hand. The minced meat should be firm, viscous and practically uniform. If it turns out very cool, add 1-2 spoons cold water or cream. If, on the contrary, the minced meat is watery, 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 minced meat does not stick to your hands, moisten your palms under cold water. We take a little minced meat, about a tablespoon or a little more, transfer it from palm to palm, as if we are making snowballs. When the cutlet becomes even, smooth, give it a round or elongated shape.


We put the pan on the fire, pour oil, heat it well. We spread the cutlets at a short distance from one another. Reduce heat to low 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, the recipe of which you have learned, can be folded into a small saucepan, pour over with tomato sauce and put in the oven for 5-7 minutes. Or serve with any side dish vegetable salad, but tomato sauce(or any other) offer separately.

Recipe 7: baked hake in sour cream in the oven

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

I will warn you right away: it is better to take not a whole fish, but a fillet, then you get a casserole that you can eat without worrying about the bones.

Cooking sour cream sauce for fish, mixing sour cream, egg, chopped dill, salt, black pepper and - to taste - mustard.

Cut the onion into half rings and fry in vegetable oil.

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

After defrosting, rinsing and drying, cut the fish into pieces 2-3 cm thick. Roll the pieces in salted flour, you can also add ground pepper, spices, fish seasoning to the flour. Put the pieces in a greased form (frying pan or baking sheet with sides).

Fill the fish with sour cream sauce.

Top three cheese on a fine grater.

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


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

Recipe 8: how to cook hake in batter

• Hake fillet - 600 grams
• Milk - 1 glass
• 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 - for deep fat

For batter, stir milk with egg.

Add flour and starch, mix thoroughly.

Add the selected spices, then oregano and mint, add a little salt.
Pour in vodka if desired, it is added for greater splendor of the batter, i.e. gives more airiness to the dough when frying.

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

Then pricked on a fork, dip the fillet in batter and place it in boiling deep fat.

Put the finished pieces of hake in batter on paper towels or napkins to remove excess oil from them.

Serve the hake fillets in batter with sauces and garnishes to taste.

Recipe 9: making hake soup

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

Other spices can be used. Experiments are not prohibited!

We put a pot of water on the fire. While it is boiling, prepare the vegetables. Peel potatoes, carrots, garlic and heads onions... Then we rinse them under running water.

Cut the potato tubers into small cubes on a cutting board. We send them to boiling water, which we do not forget to salt.

Immediately grate the carrots on a coarse grater. Let's put it aside for now.

Next, chop the garlic and onions. Cut the first vegetable into cubes, the second into small cubes.

After boiling water in a saucepan, the potatoes should be boiled in it for 15-20 minutes. During this time, we will cut the fish - remove the insides, scales, fins, cut into small pieces and fill required amount rice.

At the same time, we are preparing the frying. Pour sunflower oil into a spacious frying pan and fry the onion cubes until golden brown. Then add carrots to them. We pass these vegetables for about 5 minutes. Put tomato paste, herbs, turmeric and other used spices to the resulting mass. After stirring, cook for 2-3 minutes.

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

All recipes are carefully selected by the site's culinary club

From the list of fish known to more than one generation of compatriots. Hake baked in the oven is a dish that is still one of the cheapest and most popular.

Choosing a hake for baking

This fish is from the cod family; is among best products in European countries ah and in the RF. It is relatively inexpensive, well absorbed, and is often recommended by doctors as dietary product... Differs in an elongated body, the presence of two dorsal fins - long and short.

Hake is supplied to the market more in a frozen state: gutted carcasses of various (20 ... 70 cm) sizes and a maximum weight of 3 kg; fillet. This type of product determines a certain set of recommendations that should be used when choosing a hake. They are as follows:

You need to make sure that the hake you buy has been frozen only once; when freezing again, the fish loses its qualities, its meat becomes loose, tasteless; to learn about re-freezing will help the examination of the fish itself - usually after such a process the carcass becomes a curve in shape or broken;

There should not be a lot of “glaze” on the fish carcass; a thick layer of ice indicates the poor quality of fish meat, and you should not overpay for water;

Be sure to weigh the carcass of your choice; if it seems to you that its weight is suspiciously small, then it is better not to buy the product; weight loss is a consequence of long-standing freezing - the fish just managed to dry out; you won't like it.

Hake storage

After purchase, the hake carcass is usually subjected to primary processing: washing, drying. In this form, it can take 2 ... 3 days. keep in the refrigerator if you place the fish in the tray and cover it with cling film on top.

Oven baked hake recipes

Hake baked in the oven in foil

For this dish, one carcass of frozen hake, pepper, 30 g of butter, a third of a lemon, salt, a pinch of dried dill, 3 tablespoons of vegetable oil is enough.

And hake is prepared in foil in the following order:

1.The fish is thawed, cleaned, and the entrails are removed from it. It is best to trim the fins right away.

2. Make a deep incision along the abdomen, but so as not to cut through the back. Carefully remove the ridge from the fish, and unfold the carcass itself, making it flat.

3. The butter is cut into thin slices.

4. Cut the lemon into thin semicircular plates.

5.On each of the hake fillet halves, put slices of butter and on top (on one fillet) lemon wedges. Glove, add some salt. Sprinkle with dried dill.

6. Fold the fish by combining the fillet halves with one another. Put it on foil. The latter is made double and oiled. Heck is also greased on top vegetable oil.

7.The carcass is tightly wrapped in foil.

8. Turn on the oven and, when the temperature in it reaches 180 ° C, put the fish on a baking sheet. Bake for up to half an hour. After that, the foil is unrolled.

Hake baked in the oven with potatoes

The list of ingredients required to implement the recipe includes: a hake carcass, 3 potatoes, 50g butter, a pinch of salt.

The order of actions to be performed for correct preparation hake recipe, like this:

1.The potatoes are washed, peeled, cut into small pieces.

2.The hake carcass is thawed, cleaned, the entrails are removed from it, if there is - the head. Wash, then dry.

3. The hake carcass is cut into small pieces.

4. Spread the foil, place the chopped hake pieces in its center.

5. Place the sliced ​​potatoes around the fish. Salted.

6. Cut the butter into slices and place on top of the potatoes. They do it from different sides.

7. Wrap fish and potatoes in foil. Placed for 40 minutes. in a hot (180 ° C) oven on a baking sheet.

8. After unfold the foil, try the potatoes for readiness. Allow the dish to cool.

9. Serve in portions, laying out on plates and garnishing with herbs.

Hake baked in the oven with sauce

Hake baked in the oven with cheese

The recipe requires the following ingredients: a couple of hake carcasses, salt, a third of a glass sunflower oil, almost a glass of flour, spices.

For the sauce you will need: a glass of milk, 2 onions, 3 tablespoons of wheat flour, 30 g of butter, two pinches of nutmeg, 150 g of cheese.

The recipe is implemented in the following sequence:

1.Hake carcasses are thoroughly washed, the fins are cut off. Then cut portioned chunks, which are usually 4 ... 5 cm wide.

2. Pieces of hake are salted and left for 10 minutes. stand. Then they are doused in flour.

3. Turn on the stove, put a frying pan on the fire, pour vegetable oil into it and fry all the pieces of hake to a crust.

4. The imitated pieces are removed from the pan and placed on a plate. Peel one onion, cut it into halves of rings.

5.On the bottom of the form in which the fish is supposed to be baked, pour oil and grease its entire area. Lay a layer of onion half rings on the bottom. Fried pieces of hake are placed on top.

6. Prepare the sauce:

6.1. Peel the remaining onion, cut into small cubes.

6.2 Add butter to the pan in which the fish was previously fried, melt it. Put chopped onion and fry. Then, through a sieve, flour is introduced. At the same time, the mixture is constantly stirred.

6.3 Add milk to the pan in portions. Stir constantly after each portion to achieve a homogeneous mixture. In the end, you should have a creamy sauce.

7.The resulting sauce is poured over the fish.

8. Top covered with grated cheese. They do it abundantly, not sparing the product.

9. Turn on the oven and bring the temperature to 180 ° C. They send it to it for 35 ... 40 minutes. fish on the form. After the appearance of a golden brown crust, the hake is taken out of the oven. The dish is suitable for eating both hot and cold.

Hake baked in the oven with vegetables

Hake baked in the oven with carrots

The dish is prepared from two hake carcasses, three carrots, one onion and salt.

First, clean the fish. Gutting, removing scales, washing.

Then peel the carrots, wash them and grate them coarsely.

Peel the onion, cut it into half rings with a knife.

Make a mixture of salt, coriander and pepper. They rub hake carcasses with it. Put them in foil on a layer of onions and carrots. A pair of lemon slices are placed in the belly of each fish. Cover the foil. Hake is baked for 35 ... 40 minutes. in an oven with a temperature of 200 ° C.

17.03.2018

People who lived in Soviet times are familiar with the taste of hake firsthand. Due to the scarcity, perhaps, it was the only inexpensive and readily available fish. Today hake has lost ground a little, but this fish is useful. We suggest you cook hake in the oven with carrots and onions. We will share only the best recipes.

It can be assumed that almost every housewife knows how to stew hake with onions and carrots. It is with such a vegetable accompaniment that hake fillets are most often prepared. Hake is a tasty fish, but not very high in calories, so it can form the basis of a diet. We bring to your attention a unique recipe for making hake fillet with onions and carrots.

Ingredients:

• hake carcasses - 4-5 pieces;
• sweet bell pepper - 1 piece;
• fresh tomatoes - 2 pieces;
• hard cheese - 0.2 kg;
• ground pepper, salt;
• onion - 2 heads;
• freshly squeezed lemon juice - 2 tsp. spoons;
• refined olive oil - 2 tablespoons. spoons;
• potato tubers - 2-3 pieces;
• carrots - 3 roots.

Preparation:

1. As a rule, we buy frozen hake carcasses, and the fish must be defrosted before cooking.
2. While the hake is thawing, let's start preparing the vegetables.
3. Peel potato tubers and onions, rinse vegetables and cut into slices.
4. We wash the fresh tomatoes, cut off the stalk and also cut the vegetable into slices.
   
5. Sweet bell pepper we clean out the core. Chop the pepper into cubes.
   
6. Peel carrot roots. We wash them and cut them into cubes.
   
7. We need to prepare tins for baking fish with vegetables. You can take disposables or make your own from aluminum foil.


8. Prepare fish dressing separately. Combine freshly squeezed citrus juice, olive oil and table or sea salt in a bowl.
9. After defrosting the hake carcass, rinse it. Remove excess liquid with a napkin or towel. Cut into portions.
10. Water the fish with the prepared filling.
11. Put several pieces of onion rings on the bottom of the molds.
    


12. In the meantime, our fish was slightly marinated. Put several slices of hake fillet into molds.
    




13. Cheese hard grade grate with coarse perforation.
14. Sprinkle with chopped cheese on top of our dish.
    
15. We send hake with vegetables to the oven for 30 minutes. We preheat it to a temperature of 180 °.
    
16. Juicy, tender, unusually tasty hake with vegetables is ready. Feel free to serve treats to the table. Sprigs of greenery can be used as decoration.

Popular recipe

If you need to cook something on hastily, for such a case, hake in sour cream with onions and carrots is suitable. You just need to prepare all the ingredients and put them in the oven. In half an hour, the delicious fish will be ready.

On a note! To eliminate the unpleasant fishy odor, each bite can be poured with freshly squeezed lemon juice.

Ingredients:

• frozen hake - 400 g;
• carrots - 1 root vegetable;
• onion - 1 piece;
• salt, spices;
• sour cream with any percentage of fat content - 5 table. spoons.

Preparation:

1. While the hake carcasses are defrosting, let's turn to the vegetables.
2. Peel the onions and carrots. We wash the vegetables well.
3. Grate the carrots with a coarse perforation, and cut the onion into small cubes.
4. First, we send the onions to the pan, and after a couple of minutes add the carrots.
5. Saute vegetables until soft and golden.
6. We clean the thawed hake carcasses, rinse well, immediately remove the ridge, and cut the fillet portioned pieces.
7. We rub each piece of fish with salt and spices of our choice.
8. Grease the heat-resistant form with oil, spread the fish.
9. Lubricate each piece of pollock fillet with sour cream, and spread the fried vegetables on top with an even layer.
10. Cover the mold with a sheet of aluminum foil. We put the dish in the oven.
11. We will bake the hake at a temperature of 180-190 ° until fully cooked. This will take about half an hour.
12. Before serving the dish, you can sprinkle it with chopped herbs.

Already quite traditional dish Slavic cuisine has become a hake baked with vegetables in tomato sauce. It is the tomato sauce that gives the fish refined taste and aroma.

Ingredients:

• hake carcasses - 1 kg;
• chicken egg - 2 pieces;
• carrots - 1 root vegetable;
• filtered water - 0.2 liters;
• tomato paste - 3 tablespoons. spoons;
• refined vegetable oil - 100 ml;
• high-grade wheat flour - 0.1 kg;
• onion - 3 heads;
• creamy margarine - 50 g.

Preparation:

1. Defrost the hake carcasses and clean. We remove the fins, if desired, you can immediately remove the ridge, leaving only the sirloin.
2. Cut the hake fillet into portions. Salt and rub each of them with spices and spices.
3. Pour sifted into one bowl wheat flour for breading.
4. We break into another bowl chicken eggs and beat them intensively with a whisk until a homogeneous mass is obtained.
5. Heat refined vegetable oil in a frying pan.
6. We will roll the hake first in flour, then in egg mass.
7. Fry each piece of fish until golden brown.
8. We shift the fried fish into a heat-resistant form.
9. Peel onions and carrots, rinse. We shred vegetables in a convenient way.
10. Saute onion and carrots on creamy margarine until tender.
11. Dilute tomato paste in water. Cooked tomato sauce pour vegetables, simmer over moderate heat for a couple of minutes.
12. Fill the pieces of hake with gravy and in this form we send the dish to the oven for 10-15 minutes.
13. We bake at a temperature of 180-190 °.

Commercial hake fishing exceeds 1.5 million tons per year, which in itself speaks of the incredible popularity of this fish in the menu of the most different nations... The reason for this demand is tender white meat, tasty, slightly fatty, easily separating from the bones and perfectly in harmony with most spices and side dishes. Fish is rich in vitamins and minerals, contains amino acids not synthesized by the human body, and its caloric content is only 85 kcal per 100 g of product. Cooked hake in the oven will preserve all its useful qualities, and make the dish juicy, tasty and aromatic.

It will allow you to emphasize the taste of fish, make it unique and not lose many other tastes and aromas in the mixture. The cooking method, which has existed for over a hundred years and is traditional for many European countries, includes the following ingredients:

The fillet is thawed and divided into 4-10 parts, depending on preference in appearance dishes. Wipe the meat with salt and pepper, sprinkle with lemon juice and leave for 15-20 minutes. During this time, a sauce is prepared, for which sour cream, garlic gruel, cloves, basil, herbs are mixed. Lightly marinated in lemon juice fish is placed in a greased baking dish and poured with sour cream sauce.

Hake is baked in an oven preheated to 170-190 degrees. Cooking time is 30-35 minutes. Best served warm, garnished with a sprig of fresh herbs.

As an addition to the dish, the cuisines of various European countries offer olives, cheese and even shrimp, as the main drink - white wine.

Hake with vegetables

Cut onions into half rings, carrots and tomatoes into rings. Pre-prepared carcasses are rubbed with a mixture of salt, spices and sugar, several half-rings of lemon are placed inside each, and then spread on a pillow of onions and carrots. The fish is carefully covered with tomato rings and sprinkled with grated cheese on top. You can garnish the dish with a few sprigs of fresh herbs. Then the sleeve is tightly sealed and several holes are made in it for steam to escape.

Hake with vegetables is baked at a high temperature - 210-230 degrees.

It is better to put it in an oven preheated to 150-180 degrees, after which the temperature should be increased. The approximate cooking time is 50-55 minutes.

Under the omelet

An unusual way of making hake, which originated in the south of France, is to bake fish in pots,. It is simple and not picky about ingredients, including:

First of all, it should be noted that, in addition to hake, pollock or cod is quite suitable for this dish. The fillets can be peeled off completely, or the bones can be removed, leaving the skin. The meat is cut into diamond-shaped pieces, covered with salt and spices, doused in flour and fried in a frying pan greased with vegetable oil until a light golden brown crust is formed. Then chopped onion is fried and spread over the fillet. Eggs are driven into a separate container, salted, milk is poured in and beat with a mixer until a light foam is formed. The resulting mixture is poured into pots.

The dish is baked in an oven preheated to 180-200 degrees. The cooking time is not standardized due to too large differences in the types and sizes of possible baking containers - you should focus on the state of the dish. As soon as the omelet is set, the fire can be turned off and the pots can be left to "rise" in a warm oven for another 3-5 minutes. You can sprinkle the finished dish with grated cheese, decorate with sprigs of herbs.

In addition to the methods described, the peoples of the world have many ways to cook hake in the oven. For example, in Spain it is baked in foil with pepper, and served with olives and shrimps. Germans prefer tomatoes, Bulgarians prefer tomatoes and spicy spices. But the Chileans went farthest - they bake a full-fledged kebab from hake meat, previously marinated in spicy mixtures. Whichever type of cooking you choose, the result will undoubtedly please both taste, and an indisputable benefit to the body.