Cape Capensis Baked With Herbs Hake Food

CAPE CAPENSIS, BAKED WITH HERBS (HAKE)

Steps:

• Preheat oven to 350F degrees.
• Dot rinsed fillets with butter, then sprinkle with lemon juice.
• Mix herb mix ingredients together and sprinkle generously over fish but not too heavily, too much will make the fish taste dry.
• Bake for 20 to 30 minutes or 'til fish flakes easily when tested with a fork.
• Do not overbake!
• Serve with lemon wedges and parsley sprigs.

HAKE IN WHITE WINE (MERLUZA A LA VASCA)

Steps:

• Preheat oven to 450 degrees.
• Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
• Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
• Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
• Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
• Turn the fish over and season with salt and pepper (to taste).
• Pour in the wine and add the garlic, scallions, and parsely.
• Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.

SAVORY BLUE HAKE

Steps:

• Heat oven to 400°F.
• Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
• Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
• Mix dill, salt and pepper.
• Place loins in prepared pan. Sprinkle with dill mixture.
• Layer onion/garlic, then crumbs, then cheese on loins.
• Place butter slices evenly around top of cheese.
• Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
• Finish with fresh lemon juice, if desired.