Pan Grilled Hake Recipe

Ever get those cravings for something fresh, zesty, and totally satisfying without needing a ton of effort? Let me introduce you to my favorite go-to: perfectly grilled hake with lemony, herby vibes that make my taste buds do a happy dance!

Hake fillets pan-fried in just a few minutes with zesty lemon and garlic, and a touch of paprika, in a plate-licking good olive oil, never so plain, but so refreshing and satisfying in its combination of tastes and textures.

Pan Grilled Hake Recipe Ingredients

• Hake Fillets: Lean source of protein, low-fat, mild flavor.
• Olive Oil: Heart-healthy monounsaturated fats, enhances flavor.
• Lemon: Vitamin C, adds bright citrus flavor.
• Garlic: Boosts immune system, adds savory depth.
• Paprika: Rich in antioxidants, adds a smoky, sweet profile.
• Parsley: Fresh flavor, adds vitamins A, C, and K.

Pan Grilled Hake Recipe Ingredient Quantities

• 4 hake fillets (approximately 6 oz each)
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• 2 cloves garlic (minced)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley (chopped)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

How to Make this Pan Grilled Hake Recipe

1. Use paper towels to dry the hake fillets. Remove moisture. Then you can proceed with the recipe.

2. Combine olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, black pepper, dried thyme, and dried oregano in a small bowl. Stir thoroughly until mixed. This mixture is the marinade.

3. Put the hake fillets in a wide, shallow dish and pour the marinade over them, ensuring that they are very well coated. Let them sit in the marinade for at least 15 minutes.

4. Heat a grill pan over medium-high heat and give it a gentle drizzle of olive oil.

5. Take the fillets out of the marinade and let any excess drain off. Then place the fillets on the grill pan that was preheated in step one.

6. Cook the fillets on the grill for roughly 4-5 minutes on one side, until they have a beautiful golden crust and are easily removable from the pan.

7. Take great care to flip the fillets and then grill them for an extra 3-4 minutes, or until they are cooked through and flaky.

8. Move the grilled hake to a platter for serving.

9. Chopped fresh parsley should be sprinkled over the cooked hake for garnish.

10. If desired, serve the pan-grilled hake straight away, with lemon wedges alongside.

Pan Grilled Hake Recipe Equipment Needed

1. Paper towels
2. Small bowl
3. Spoon or whisk (for stirring marinade)
4. Wide, shallow dish (for marinating fillets)
5. Grill pan
6. Tongs (for flipping fillets)
7. Platter (for serving)
8. Knife (for chopping parsley and slicing lemon)
9. Cutting board

FAQ

• Can I use a different type of fish instead of hake?Certainly, you can use other white fish such as cod, haddock, or tilapia in place of hake.
• How do I ensure the fish is cooked perfectly?Prepare the hake fillets by cooking them on a medium-high heat for approximately 3-4 minutes per side. The flesh should turn opaque and should easy to flake with a fork, indicating that it is adequately cooked.
• What can I serve with pan-grilled hake?This dish goes well with steamed vegetables, roasted potatoes, or a fresh salad.
• Can I marinate the fish ahead of time? Yes, marinating the fish for 15-30 minutes before cooking can enhance the flavor, but avoid marinating for too long as the lemon juice can start to “cook” the fish.
• Can I use dried herbs instead of fresh parsley?If fresh parsley is not available, use half as much dried parsley.
• Is there a way to make this recipe spicier?For adding heat, include a pinch of cayenne pepper or a sprinkle of red pepper flakes in the seasoning mix.
• How should I store leftover grilled hake?Keep uneaten portions in a sealed container within the fridge. They are safe for up to 2 days, but after that, I would not recommend eating them. Whenever you need a fix, the heat can be your best friend. Just don’t overdo it; a gentle, moist application of it will get the job done without any negative side effects.

Pan Grilled Hake Recipe Substitutions and Variations

If you can’t get your hands on hake fillets, you can use cod or haddock fillets instead. These two fish have a flavor and texture that’s somewhat similar to hake.
Use grapeseed oil or avocado oil instead of olive oil for a flavor-neutral oil.
Instead of lemon, try citrus alternatives such as juice and zest from limes or oranges.
If you want a smoky flavor in place of paprika, go for smoked paprika. Opt for regular paprika if you want a color without the flavor. If you want spice instead of a smoky flavor or color, use cayenne pepper.
Cilantro may be used in place of parsley for a different herb flavor profile.

Pro Tips

1. Marinate Longer: For deeper flavor, consider marinating the hake fillets for at least 30 minutes or even up to an hour in the refrigerator. This allows the marinade to penetrate the fish better.