Hake Baked in Mayonnaise (6)

A Portuguese recipe from Diana Henry. Hake does not keep for long so buy the freshest fish you can find and use on the same day.

Hake Baked in Mayonnaise (6)
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Hake Baked in Mayonnaise (6)
Print Recipe
  1. Boil the potatoes until only just tender on the outside – they should still have a little firmness in the middle. Drain.
  2. Heat 1 tbsp of the olive oil in a frying-pan and sauté the onion over a medium heat until soft and pale gold – about 10 minutes. Add the garlic and cook gently for a further two minutes. Remove from the heat, stir in the parsley and season.
  3. Preheat the oven to 180C/170C fan/gas mark 4.
  4. Put the fish fillets in a gratin dish large enough to hold them snugly in a single layer. Squeeze the lemon juice over them. Season, then spoon the onions on top.
  5. Slice the potatoes to slightly more than the thickness of a pound coin and heat the rest of the olive oil in the frying-pan. Sauté the potatoes (you can do this in batches if they don’t all fit), seasoning as you do so. You just want to get a little colour on them. Don’t worry at all if they break up.
  6. Spoon the potatoes on to the fish and onions, then spoon the mayonnaise on top. It doesn’t have to be thick or even – this is a very forgiving dish.
  7. Bake for 20 minutes, or until the potato topping is golden. Serve immediately.
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