Baking fish is an excellent way to ensure that is remains moist after baking, and it also cuts down on any fishy odors that may otherwise linger (and dissuade people from preparing it at home). Covering the fish with an aromatic topping before baking, as in this recipe, also helps. Blanched cabbage, lemon, and olive oil are mixed with seasoned coarse breadcrumbs and then spread over the hake to cover it completely, becoming wonderfully browned in spots. Serve hot.
- 8 hake (medallions of, thawed)
- 2/3 package green cabbage (shredded)
- 2 bread rolls (fresh white, broken into pieces)
- 6 garlic cloves
- 1/2 lemon (and its juice)
- 1 deciliter olive oil
- Blanche the shredded cabbage for 3 to 4 minutes.
- Pass through a sieve and leave to drain until it is almost dry.
- Meanwhile, place the white bread pieces and the garlic cloves in a blender and coarsely grind until crumbly.
- Add the green cabbage, the lemon, and the olive oil and season with salt.
- Mix again, without breaking the ingredients.
- Place the hake medallions in an oven dish and season with a little salt and a drizzle of olive oil.
- Uniformly distribute the cabbage mixture over them so as to completely cover the fish.
- Bake in the oven preheated at 360ºF for about 25 to 30 minutes.
- I served with fried potatoes made in my Actifry (my new toy!).