Baked Hake with Vegetable Garnish

Baked whole hake fish in foil with vegetables. Exceptionally delicious diet recipe of oven fish and vegetables.Try this fantastic grilled fish in foil recipe for a delicious, healthy dish, full of delicate flavors. 


BAKED HAKE & VEGETABLES RECIPE

Ingredients

  • 1 Hake with the head (~ 500 g)
  • 30 ml White Wine
  • 2 Lemons
  • 1 Tomato
  • 1 Garlic clove
  • 1/2 Yellow Bell Pepper
  • 1/2 Red Bell Pepper
  • 1/2 small Sweet Potato
  • 10 Sprigs of Cabbage Romanesco
  • 1 Zucchini
  • 1 Carrot
  • 1 small Onion
  • Olive oil
  • Salt, Pepper, Thyme

INSTRUCTIONS

Wash the fish, remove the gills. Close the cavity with wooden toothpicks. Cut off the fins.

With a very sharp knife, make an incision along the dorsal fin on the right and left.
Carefully cut off the meat from the bones and separate the spine of the fish. Cut the spine with scissors near the head and tail.

Cut the tomato into thin slices. Finely chop the garlic clove. Chop the onion into slices.
Cut zucchini, carrot and sweet potato into long slices using a vegetable peeler.
Clean bell peppers from the core and seeds, cut into sticks.

Put the vegetables in a bowl, salt well, pour the olive oil and mix gently.

Place a large sheet of baking foil on a baking sheet. Cut the lemon into slices, put the lemon slices on the foil. Put the fish on the lemons – the fish should not touch the foil; otherwise, it can burn. Salt and pepper the fish, sprinkle with garlic and thyme and sprinkle with olive oil.

Put the vegetables on the fish in random order, alternating slices and rolls of vegetables – from the larger ones at the head to the smaller ones to the tail.

Pour the white wine on the foil, carefully wrap the fish in the foil. Bake fish for 20 minutes at 240C, open the foil, bake for another 5 minutes.
*Do not forget to remove the toothpicks before serving.

Baked whole hake fish in foil with vegetables.
    Baked whole hake fish in foil with vegetables.

    Baked Hake with Vegetable Garnish

    Servings: 2

Ingredients

  • 1 Hake with the head (~ 500 g)
  • 30 ml White Wine
  • 2 Lemons
  • 1 Tomato
  • 1 Garlic clove
  • 1/2 Yellow Bell Pepper
  • 1/2 Red Bell Pepper
  • 1/2 small Sweet Potato
  • 10 Sprigs of Cabbage Romanesco
  • 1 Zucchini
  • 1 Carrot
  • 1 small Onion
  • Olive oil
  • Salt, Pepper, Thyme

Instructions

  1. Wash the fish, remove the gills. Close the cavity with wooden toothpicks. Cut off the fins, remove the spine.
  2. Cut the tomato into thin slices. Finely chop the garlic clove. Chop the onion into slices. Cut zucchini, carrot and sweet potato into long slices using a vegetable peeler. Clean bell peppers from the core and seeds, cut into sticks. Put the vegetables in a bowl, salt well, pour the olive oil and mix gently.
  3. Place a large sheet of baking foil on a baking sheet. Cut the lemon into slices, put the lemon slices on the foil. Put the fish on the lemons. Salt and pepper the fish, sprinkle with garlic and thyme and sprinkle with olive oil. Put the vegetables on the fish in random order, alternating slices and rolls of vegetables - from the larger ones at the head to the smaller ones to the tail. Pour the white wine on the foil, carefully wrap the fish in the foil. Bake fish for 20 minutes at 240C, open the foil, bake for another 5 minutes. Do not forget to remove toothpicks before serving.
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