An easy fish recipe the whole family will enjoy. Hake fillets are sprinkled with black pepper and finely chopped onion, and then coated with a creamy lemon butter sauce infused with garlic and then baked in the oven for a modest 10-12 minutes. The resulting Hake fillets are tender and juicy, with the simple creamy lemon sauce making each mouthful a delight for the taste buds!
One of my absolute favourite dishes, is baked fish with a creamy lemon sauce! It is one of my top choices to order at a restaurant or as a takeaway. I am so excited to finally have a baked fish recipe with creamy lemon sauce on the blog! My biggest tip for making this recipe is to not overcook the fish. A small-medium hake fillet will typically cook in 10-12 minutes and the main test for doneness is that the meat will turn from translucent to white when cooked.
Why I Love this Recipe!
- It is quick to make – it cooks in 10-12 minutes
- It is a budget-friendly fish dish
- The creamy lemon sauce uses basic pantry ingredients
- It tastes delicious even though it is such a basic recipe!
What to Serve with Baked Hake:
- Mashed Potato
- Savoury Rice
- Potato Wedges
- Cous Cous
- Orzo Rice
- Minty Peas
- Roasted Butternut / Pumpkin
- Garlic Roasted Carrots
- Roasted Courgettes / Baby Marrows
- Gem Squash
- Corn on the Cob
- Garden Salad
How to make Baked Hake with Creamy Lemon Sauce {Summary}
Preparation: The oven needs to be preheated to 200°C (390°F). Hake fillets are placed on a baking tray, patted dry and sprinkled with freshly cracked black pepper and chopped onion.
Make the Sauce: Butter, cream, garlic, mustard, lemon juice and salt are added to a glass jug (or microwaveable bowl) and microwaved for 60 seconds, stopping half way through to stir. You can also do this in a pot over the stove. The sauce is then poured over the fish fillets.
Bake the Fish: The Hake is baked for 10-12 minutes, or until cooked through and doesn’t appear translucent.
Remove from the oven: The fish should be served immediately. You can serve it over a bed of savoury rice or alongside baby potatoes and green beans or even a garden salad. If there is any extra sauce, you can ladle it over the fish. Sprinkle fish with chopped fresh parsley and add lemon slices for extra garnish.
I love serving this with fresh parsley and lemon slices! Doesn’t it look pretty?
Ingredients needed for the Creamy Lemon Sauce:
- Butter
- Cream
- Dijon mustard
- Salt
- Fresh parsley and lemon slices, for garnish
Other Easy Fish Dishes you may Enjoy:
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Baked Hake with Creamy Lemon Sauce
Prep Time: 10 minutes- Cook Time: 10-12 minutes
- Total Time: 20 minutes
Yield: 4–6 hake fillets 1x
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Pin RecipeDescription
An easy fish recipe the whole family will enjoy. Hake fillets are sprinkled with black pepper and finely chopped onion, and then coated with a creamy lemon butter sauce infused with garlic and then baked in the oven for a modest 10-12 minutes. The resulting Hake fillets are tender and juicy, with the simple creamy lemon sauce making each mouthful a joy!
Ingredients
- 4–6 medium hake fillets or medallions
- Freshly cracked black pepper
- 1 small onion, finely chopped
- ½ cup butter
- ½ cup heavy cream
- 2–3 garlic cloves
- 1 ½ tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 1 teaspoon salt
- Fresh parsley and lemon slices, for garnish
Instructions
- Preheat the oven to 200°C (390°F)
- Place the hake fillets in a baking tray, pat dry and sprinkle with freshly cracked black pepper and the chopped onion.
- In a microwaveable jug or bowl, add the butter, cream, garlic, mustard, lemon juice and salt and microwave for 60 seconds, stopping half way through to stir.
- Pour sauce over the fish fillets, making sure to coat them evenly.
- Bake for 10-12 minutes, or until fish is cooked through and doesn’t appear translucent.
- Remove from the oven, serve over a bed of savoury rice or alongside baby potatoes and green beans. Ladle over any extra sauce from the baking tray, sprinkle fish with chopped fresh parsley and add lemon slices for extra garnish.
Notes
I have listed an ordinary onion for this recipe however, you can quite easily use shallots or eschalots instead.
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