Galician thyme baked hake recipe

Galician Thyme baked Hake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Galician thyme baked hake recipe, a delightful dish that showcases the flavors of the Galician region in Spain. This recipe combines the delicate and flaky hake fish with aromatic thyme, creating a mouthwatering and fragrant meal. The hake is baked to perfection, resulting in a tender and juicy texture. With its simple yet flavorful ingredients, this recipe is sure to impress both seafood lovers and those seeking a taste of Galicia.

Keywords: Galician, thyme, baked hake, recipe, Spain.

Galician thyme baked hake recipe details

Galician thyme baked hake recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

500 g	hake fillets, about 125g each
150 g	red onion, finely chopped
900 g	potatoes
1 tbsp	plain flour
1 clove(s)	garlic
2 tbsp	fresh thyme, chopped
2	bay leaves
1 tbsp	fresh parsley, chopped
1 tsp	paprika
50 g	unsalted butter
2 tbsp	olive oil
1 tsp	green peppercorns
	salt, to taste
2 sprig(s)	fresh thyme, to decorate

Instructions

Hake is a fish that the Spanish and Portuguese love for its flavour and common in British waters, but not around the Iberian peninsular. The British ignore it because it is considered too bony and because they tend to use the fish they know best, cod and a few others. Strangely, although hake is a member of the cod family, it is considerably lower in price and definitely worth trying if you are yet to do so.

Rinse the fillets under cold water and pat dry with kitchen paper. Cut the fillets into thick slices and place in a covered dish. Refrigerate until required.

Peel the potatoes and cut into thin rounds.

Heat the oil and butter in a large heavy-based saucepan over a low heat, and gently fry the onions, stirring continuously until the turn golden. Crush and add the garlic, and add the parsley and paprika. Add the sliced potatoes and sift the flour into the pan. Increase the temperature slightly and stir continuously.

When the potatoes begin to turn translucent and browned at the edges, add water until the contents are just covered. Add a little salt, the peppercorns, bay leaves and half the chopped thyme. Bring the liquid to the boil, cover and simmer for about 15 minutes.

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Provided the potatoes are tender, transfer the contents to a baking dish with a slotted spoon, spreading them evenly over the base. Add about 3 tbsp of the liquid. Top the dish with the sliced hake, pressing gently into the potatoes. Sprinkle a little more salt over the fish and a further tbsp of thyme.

Bake for 10-15 minutes.

Serve direct from the dish with a fresh sprig or two of thyme.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a