Oven-baked hake, Breton style

Ingredients

• 1 kghake
• 50 gsalted churned butter
• 2 largerosé onions
• 4rosé shallots
• 1 small bunchcurly parsley
• 1 small bunchchives
• 50 mlMuscadet
• to tastelemon juice
• 100 gbreadcrumbs
• to tastefleur de sel
• to tasteEspelette pepper or black pepper

Instructions

1. 1

   Prepare the fish

   Take the fish out of the fridge 30 minutes before cooking and pat it dry.

2. 2

   Heat the oven

   Preheat the oven to 180°C.

3. 3

   Chop the aromatics

   Finely chop the onions, shallots, parsley and chives.

4. 4

   Prepare the dish

   Butter an ovenproof dish and spread the chopped aromatics over its base.

5. 5

   Add the toppings

   Season the fish with salt and pepper and place it in the dish. Add the breadcrumbs, Muscadet and pieces of butter.

6. 6

   Bake the hake

   Bake for 18 minutes, until the breadcrumbs are golden.

7. 7

   Finish and serve

   Just before serving, drizzle with lemon juice and scatter over the chives.

What is Breton-style baked hake?

Hake is a mild, white sea fish often cooked simply so its delicate flesh stays the focus. This Breton-inspired version brings together ingredients associated with the French Atlantic coast, including Muscadet, a Loire wine commonly served with seafood.

The chopped onions and shallots form a savoury bed, while butter and breadcrumbs enrich the fish as it bakes. Lemon and fresh chives added at the end brighten the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 0g protein, 0g carbs, 0g fat.

The hake supplies most of the protein, while the breadcrumbs contribute carbohydrates. Butter carries much of the fat, with a smaller contribution from the breadcrumbs. Pair a serving with green vegetables or potatoes to round out the plate.

Choose and prepare the fish

Hake: Use a piece or pieces that fit in a single layer in the baking dish; the stated quantity is 1 kg for four servings. If using a whole fish or thick fillets, check the flesh at the thickest part before serving.

Dry surface: Patting the fish dry helps the seasoning and breadcrumbs sit on it rather than slide off in excess moisture. Letting it stand out of the fridge for 30 minutes is part of the recipe method.

Build the aromatic base

Onions and shallots: Chop them finely so they soften in the short oven time and spread their flavour beneath the fish. Rosé varieties are specified, but the key is to use fresh, mild onions and shallots.

Herbs: The parsley and chives are chopped with the onions and shallots for the base. Reserve the recipe’s finishing chives for scattering over the fish at the end if you want their flavour to stay vivid.

Get the topping right

Breadcrumbs: Scatter them over the fish as directed, then add the wine and butter. The crumbs should turn golden in the oven and soak up some of the buttery cooking juices.

Butter and wine: Cut the butter into pieces so it is easy to distribute. Muscadet adds a dry, fruity note; avoid pouring the liquid in one spot if it would wash the crumbs away.

Watch the short bake

Oven: Bake at 180°C for 18 minutes, as the method specifies. The breadcrumb colour is the stated cue, but fish thickness and oven performance can affect how quickly the centre cooks.

Doneness: The fish should look opaque and separate into moist flakes at its thickest point. If it is not ready after 18 minutes, continue baking briefly and check again rather than relying on colour alone.

Serve with a fresh finish

Lemon: Add the lemon juice just before serving, as in the method, to lift the rich butter and soft onion flavours. Start with a modest squeeze and add more at the table if needed.

On the plate: Serve with boiled or steamed potatoes, or a green vegetable, to make a fuller meal. Spoon some of the aromatic juices from the dish over the fish and its accompaniment.

Recipe notes & tips

• Ask the fishmonger to prepare the hake in a piece that fits your baking dish.
• Chop the onions and shallots fairly finely so they soften alongside the fish.
• Spread the butter pieces across the dish for more even distribution.
• Use a dry Muscadet if available, or another dry white wine.
• Check the thickest part of the fish for moist, opaque flakes before serving.
• Add the lemon juice at the end to keep its flavour fresh.

Variations

• Extra herbs: Add a little more chopped parsley to the aromatic base.
• Pepper choice: Use black pepper instead of Espelette pepper for a milder seasoning.
• Crispier crumbs: Toast the breadcrumbs briefly in a dry pan before adding them.
• No Muscadet: Substitute another dry white wine in the same amount.
• Citrus finish: Serve with lemon wedges so everyone can adjust the acidity.

Common mistakes to avoid

• Wet fish: Pat it dry before seasoning so the topping is less likely to slide off.
• Uneven aromatics: Chop the onions and shallots finely so they soften in the short bake.
• Crowded dish: Keep the fish in a single layer so it bakes evenly.
• Pale breadcrumbs: Check that the topping is golden before taking the dish out.
• Overbaking: Check the thickest part at 18 minutes and continue only if needed.
• Early lemon: Add the lemon juice just before serving for a brighter finish.

How to store

Refrigerate leftovers in a covered container within two hours and eat within 1–2 days. Reheat gently in a covered ovenproof dish at 160°C until piping hot; the fish may be less tender after reheating.

Frequently asked questions