Roasted Hake with Crispy Mushrooms Dinner Recipe
This roasted hake recipe with crispy mushrooms makes for a delightful dinner. Seasoned with fresh thyme and sage, and paired with caramelized mushrooms, this quick dish is perfect for a weeknight meal or a light summer dinner when served with a refreshing salad.
Equipment
- Large baking sheet
- Microplane or fine grater (for lemon zest)
Ingredients
- 1 lemon
- 2 boneless, skinless hake or cod fillets (12 ounces each), cut in half crosswise
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh sage leaves
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- ¼ cup plus 4 teaspoons extra-virgin olive oil
- 12 ounces mixed wild mushrooms e.g., oyster, shiitake, cut into large bite-sized pieces
Instructions
- Preheat Oven: Preheat the oven to 450°F (232°C).
- Prepare Lemon: Grate the lemon zest and set aside. Quarter the lemon, seed the quarters, and set them aside.
- Season Fish: Pat the hake fillets dry with paper towels. In a large bowl, mix thyme, sage, lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and 4 teaspoons olive oil. Coat the fish evenly with this mixture.
- Prepare Mushrooms: On a large baking sheet, toss the mushrooms with the remaining ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ cup olive oil. Spread the mushrooms in an even layer. Roast for 7–10 minutes, until crisping.
- Add Fish: Move the mushrooms to the edges of the baking sheet, leaving space for the fish. Place the fish in the center and return to the oven. Roast for 10 minutes, or until the fish is opaque and flakes easily.
- Serve: Serve immediately with the mushrooms and reserved lemon wedges for squeezing.
Notes
- Substitute other firm fish fillets like cod, halibut, or black sea bass if hake is unavailable.
- Pair with a citrus salad or tomato salad for a complete meal.
- For added flavor, drizzle the dish with a light vinaigrette or garnish with fresh herbs.
Tried this recipe?Let us know how it was!