Baked Hake with Garden Herbs

As receitas lá de casa

In this recipe, the fish is cooked first on the stove to cook through, so you can then flake it with a fork, breaking it up in preparation for incorporating into a gratin along with potatoes and bechamel sauce. You can use frozen french fries and a package mix for the bechamel (or a ready made one from a bottle, should you be lucky enough to find that in a food shop).


  • 8 hake medallions
  • 2 tablespoons olive oil
  • 4 tablespoons garden herbs
  • 200 grams potatoes (shoestring)
  • 0.5 liters bechamel sauce


  1. Place the hake medallions in a large saucepan, drizzle with some olive oil and the garden herbs.
  2. Cook for about 10-15 minutes, stirring occasionally with a spoon or fork to break up the fish.
  3. Preheat the oven to 360°F.
  4. In an ovenproof container, combine the shoestring potatoes and Bechamel sauce.
  5. Mix well.
  6. If you're using a packaged sauce, heat the sauce in the oven.
  7. When the fish is cooked, mix it with the potatoes and Bechamel, and bake to a gratin.
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