Saturday, March 30, 2013

Pan Fried Hake with Garlic, White Wine, & Butter Sauce

Never saw or heard of Hake until a couple weeks ago when we were at Trader Joe's and saw it in the frozen seafood section. Looked cod-like, so figured it would be a mildish fish. Well, apparently, it is related to cod (confirmed after a Google search). Cooked the fillets with the tried and true ingredients of olive oil, butter, white wine, garlic, onion, parsley and lemon juice and they turned out fab. 


4 Hake (or cod) fillets
1 tbsp. olive oil
3 cloves garlic, minced
1 small onion, minced (1/2 cup)
2 tbsp. butter
1/2 cup white wine
2 tbsp. fresh parsley, chopped
Juice of 1/2 Meyer (or regular) lemon
Fish rub or blackened seasoning

1. Heat 1 tbsp. of olive oil in a saute pan over medium heat. Add garlic & onion and saute for 5 minutes or until translucent.

2. Rub both sides of fish fillets with your fav seasoning. Using a spatula, scrape onion-garlic mixture to one side of the pan; add 1 tbsp. of butter to the pan. When melted, add Hake fillets and cook 3-4 minutes, turn over, and cook an additional 3-4 minutes. 

3. Remove fish to a platter. Add the wine, parsley, lemon juice and 1 tbsp. of butter to the pan. Stir and cook for 1-2 minutes until sauce is slightly reduced. 

4. Plate fish onto individual serving dishes. Pour sauce over the fish and garnish with fresh parsley. Serve with a side of rice pilaf, couscous, quinoa, or whatever floats your boat.  \

Chopped parsley, garlic, onion, and a Meyer lemon.

Hake fillets.

Season the Hake on both sides with fish rub, blackened seasoning or anything else you like.

Saute the minced onion and garlic in 1 tbsp. of olive oil for about 5 minutes.

Using a spatula, scrape onion-garlic mixture to the sides of the pan and then add 1 tbsp. of butter.

When butter is melted, add the Hake fillets and saute 3-4 minutes per side. When cooked through, remove the fillets to a platter.

Add remaining 1 tbsp. of butter to the pan, along with the wine, parsley, and lemon juice. Cook over medium heat for 1-2 minutes until slightly reduced.

Plate fish onto individual serving plates, top with sauce and serve with your favorite side. 


  1. Another winner. Turned out perfect. Only thing I did differently was to use coriander, because that's what I have growing right now, and I ground up some Japanese peppers.

    1. Awesome! IMHO, simpler is usually better when it comes to fish so it's hard to go wrong with this sauce. And, I'm all for subbing with whatever's growing in the garden.