Bake hake in the oven quickly, healthy and tasty

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One of the most dietary and delicious fish is, of course, hake. It is so versatile that you can fry it in a frying pan as a whole fillet or cut into pieces, bake it in the oven on a baking sheet and in foil, stew it with vegetables or in tomato paste, boil it and prepare a wonderful aromatic light fish soup. Hake goes well with many side dishes. It is complemented and enhanced by various spices. This hake recipe is incredibly simple and can be prepared in 15 minutes (if, of course, the hake is fresh or already defrosted).

Ingredients:

- hake carcass without head and entrails, thawed or fresh;
- a sprig of fresh rosemary;
- coarse salt;
- coarsely ground black pepper or a mixture of peppers.

Bake hake in the oven quickly, healthy and delicious

Cooking hake in the oven

1. Turn on the oven at 180C.
2. Rinse the hake carcass well under running water, remove all the insides, separate the fillet from the bone to get two identical halves. You can buy already prepared fillets - then the cutting step is skipped. If the hake has a head, then it must be cut off, the insides removed, and the carcass itself must be washed thoroughly. Next, cut it into fillets in the same way as a headless carcass.

3. Cut the foil from the roll twice as long as a small baking sheet.This is necessary in order to place the hake on foil, and cover the fish with the other part and seal it in an envelope for better baking.
4. Cover a dry baking sheet with foil so that the shiny part is on the outside and there is still half left for covering outside the baking sheet.

5. Place clean fish fillets on foil, grate with coarse salt, sprinkle with pepper or a mixture of both, and spread equally with rosemary leaves, previously removed from the sprig and washed.

6. Cover the hake with the second part of the foil, carefully wrap the edges so that steam does not escape from the envelope. Otherwise, the fillet will dry out.
7. Place the envelope on a baking sheet in a preheated oven and bake for 10-15 minutes, depending on the power of the oven and the size of the carcass.