Baked Hake with Onion Butter Marinade

Ingredients

• 1 kg Hake Fillets (cleaned, patted dry; four pieces about 250 g each)
• 2 tbsp Mayonnaise (regular store‑bought mayo)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Mixed Pepper Blend (ground black pepper mixed with other peppercorns)
• 0.5 tsp Dried Garlic (granulated dried garlic)
• 1 tsp Dry Mustard (powdered mustard)
• 2 tbsp Soy Sauce (light soy sauce)
• 40 g Unsalted Butter (cut into two small pieces for stuffing)
• 500 g Onion (peeled and sliced into half‑rings)
• 1 tsp Granulated Sugar
• 0.5 tsp Salt (kosher or table salt)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Vegetable Oil (neutral oil such as canola)

Instructions

1. Prepare the Fish

   Rinse the hake fillets under cold water, pat them dry, and make shallow diagonal incisions on both sides of each piece.

   Time: PT5M

2. Make the Fish Marinade

   In a mixing bowl combine mayonnaise, paprika, mixed pepper, dried garlic, mustard, and soy sauce. Stir until smooth.

   Time: PT5M

3. Marinate the Fish

   Coat each fillet generously with the prepared sauce, making sure to work the mixture into the incisions. Place the fish on a plate and let it rest for 20 minutes.

   Time: PT20M

4. Prepare the Onion Topping

   Slice the onion into half‑rings. In another bowl combine the onion rings with sugar, salt, paprika, lemon juice, and vegetable oil. Mix well.

   Time: PT5M

5. Marinate the Onion

   Let the onion mixture sit for 10 minutes while the fish continues to marinate.

   Time: PT10M

6. Preheat the Oven

   Preheat the oven to 200°C (392°F).

   Time: PT10M

   Temperature: 200°C

7. Insert Butter into the Fish

   Place the 40 g of butter (cut into two pieces) into the incisions of each fillet.

   Time: PT2M

8. Bake the Fish

   Arrange the butter‑stuffed fillets on a baking tray (line with parchment if desired). Scatter the marinated onion rings around the fish. Bake for 35 minutes.

   Time: PT35M

   Temperature: 200°C

9. Baste the Fish

   Remove the tray, spoon the pan juices over the fillets, and brush with any remaining sauce.

   Time: PT5M

10. Final Browning

    Return the fish to the oven and bake an additional 7 minutes until the edges are crisp and the incisions are nicely caramelized.

    Time: PT7M

    Temperature: 200°C

11. Rest and Serve

    Take the fish out of the oven, drizzle a little of the onion‑lemon sauce over the top, let rest 5 minutes, then serve with mashed potatoes or rice.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g