Oven-baked hake with vegetables

Ingredients

• 1 filletfresh hake fillet
• 1potato
• 1onion
• to tastegreen pepper
• to tastered pepper
• to tastesalt
• to tastefreshly ground black pepper
• a splashcooking wine
• a drizzleextra-virgin olive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Prepare vegetables

   Wash the vegetables and cut them into strips. Peel the potato and slice it fairly thinly.

3. 3

   Layer the vegetables

   Drizzle olive oil over an ovenproof tray. Arrange the potato slices on it, spreading the oil around with them, and sprinkle with a little salt. Add the onion, cut into thin strips, and both peppers. Season with a little more salt.

4. 4

   Bake the vegetables

   Bake the tray for 15 minutes.

5. 5

   Add the hake

   Take the tray out of the oven and place the hake fillet on top of the vegetables. Season with salt and pepper, then add a splash of cooking wine.

6. 6

   Finish baking

   Return the tray to the oven for about 15 minutes; the exact time depends on your oven. Remove it when cooked, then serve.

What is oven-baked hake with vegetables?

Hake is a mild, flaky white fish widely used in Spanish home cooking, where it is often baked or cooked with simple accompaniments. This version sets the fish on a bed of potato, onion and peppers, with olive oil and cooking wine to season the tray.

The vegetables go in first so they have a head start, while the hake is added later to avoid overcooking it. The result is a complete, uncomplicated dish cooked in one tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 30g protein, 42g carbs, 16g fat.

The potato provides most of the carbohydrate, while olive oil contributes much of the fat. Hake supplies the main share of the protein; peppers and onion add vegetables but relatively little energy. For a more balanced plate, serve a generous portion of the vegetables alongside the fish and add a green salad if you like.

Build the vegetable base

Potato: Slice it fairly thinly so it has a chance to soften during its first 15 minutes in the oven. Keeping the slices even helps them cook at a similar rate.

Onion and peppers: Cut them into strips and spread them over the potato. Their juices and the olive oil season the base as it bakes.

Add the fish at the right time

Hake: Place the fillet on the vegetables only after they have baked for 15 minutes. This shorter cooking window helps the fish stay moist and separate into flakes rather than becoming dry.

Cooking wine: A splash adds flavour and moisture to the tray. Use a modest amount so the vegetables bake rather than sit in excess liquid.

Check for doneness

Fish: After about 15 minutes, check the thickest part of the fillet. It should look opaque and flake easily when nudged with a fork.

Potato: Test a slice with the tip of a knife; it should be tender. If it is still firm, give the tray a little more time and check the fish as it cooks.

Keep the seasoning simple

Salt and pepper: Season the vegetables before baking, then season the hake when it goes onto the tray. Add a little at a time, since you can adjust the finished dish at the table.

Olive oil: A drizzle helps the potato and vegetables cook and adds a savoury finish. Spread it over the tray rather than leaving one patch heavily coated.

Make it a full meal

The potato and vegetables already make this a self-contained plate. For a larger meal, serve it with a green salad or steamed greens, which complement the mild fish without competing with it.

Bring the tray to the table soon after baking so the hake is still tender and the vegetables are warm.

Recipe notes & tips

• Cut the potato into evenly thin slices so it cooks through in the time available.
• Spread the vegetables in a single layer where possible for more even baking.
• Use a splash rather than a large pour of cooking wine to avoid making the tray watery.
• Check the hake at the end of the suggested cooking time, as fillet thickness and oven performance vary.
• Let the tray rest briefly while you set the table, then serve the fish over the vegetables.

Variations

• Add garlic: Scatter a finely sliced clove among the vegetables before baking.
• Use lemon: Add lemon wedges to the tray or squeeze fresh lemon over the fish just before serving.
• Change the peppers: Use extra red or green pepper depending on what you have to hand.
• Add herbs: Finish with chopped parsley for a fresh, herbal note.
• Try another white fish: Use a similar-sized firm white-fish fillet and check it for doneness in the same way.

Common mistakes to avoid

• Thick potato slices: They may stay firm; slice them thinly and evenly.
• Adding hake too early: It can overcook while the vegetables soften; add it after the first 15 minutes.
• Crowding the tray: A deep pile can cook unevenly; spread the vegetables across the tray.
• Too much wine: Excess liquid can leave the vegetables stewing; use just a splash.
• Skipping the doneness check: Fillets vary in thickness; check the fish and potato before serving.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a covered ovenproof dish until hot, or use short bursts in the microwave; avoid prolonged heating, which can dry out the hake.

Frequently asked questions