Hake with onions in the oven. Hake baked in foil

Calories: 2100.3
Cooking time: 40
Proteins/100g: 14.56
Carbs/100g: 2.01

In our time of high information technology, when stores are full of all kinds of off-season food products all year round, humanity is increasingly striving to eat natural products. Because the problem of excess weight, high cholesterol is more relevant than ever. Any person who cares about their health knows that they should eat at least twice a week, that poultry meat is preferable to pork meat, and fish, especially sea fish, is an indispensable food product in the diet of every modern person. There are expensive fish, there are cheaper ones, but hake is a fish that is quite affordable and in no way inferior in its useful qualities. It is both easily digestible, and mineral salts, and a low percentage of fat content. gives a long feeling of satiety, it is an easy product for the stomach. Fish can be boiled, fried, baked, stewed. When choosing the type of heat treatment, you need to take into account the size of the fish, its specific taste, the amount of pulp, fat content. To make the finished product as useful as possible, it is better to cook hake fish in the oven while adding onions, carrots, tomato paste and any other spices that you like. And what is important for any housewife - baked hake in the oven takes much less time to cook. We hope that you will certainly like our hake recipe in the oven.

Ingredients for cooking hake in the oven:
- hake carcass - 2 kg;
- onion - 2 large heads;
- carrots - 1 pc.;
- tomato paste - 2 tablespoons;
- starch or flour - 1 tbsp;
- salt - to taste;
- spices for fish;
- turmeric - 1 tbsp;
- olive oil - 2 tbsp;
- water - 1 glass.

How to cook at home

1. Defrost the fish, rinse thoroughly under water, cut off the fins, remove the insides. Next, cut the hake into portioned pieces, put in a deep bowl, salt.



2. Add spices and be sure to add turmeric, it will give the fish a beautiful color and a wonderful aroma.



3. Thoroughly mix the fish. In order for the fish to evenly salt and absorb the spices, let stand for 10 minutes.





4. We cover the baking sheet with baking paper.



5. Put the hake on a baking sheet. If desired, a few bay leaves can be placed under the bottom of the fish.



6. Cut the onion into thin half rings.



7. Put the onion on top of the fish.





8. We cover the baking sheet with foil. We put a baking sheet with fish in a preheated oven to 180 degrees, bake the fish for 40 minutes.



9. Hake is ready, you can use it like that. But in order for the dish to be a little juicier and tastier, we suggest preparing tomato sauce for the fish. We put the finished hake in the pan.



10. Finely chop the onion, grate the carrots.



11. Lightly fry the onions and carrots in a pan.



12. Add water, tomato paste, starch, salt, a pinch of sugar, spices. The gravy must be delicious. Stir with a spoon and let simmer for 5 minutes.
Starch is added so that the gravy is not too liquid, if starch is not available, it can be replaced with flour.





13. When the watering for the hake is ready, fill the fish with it.



14. That's it, our dietary hake in the oven is ready. Cooking delicious vegetable

Hake is an ocean fish, and therefore you can buy it fresh only if you live near the ocean. Therefore, it comes to the store shelves frozen - in the form of a fillet or a whole carcass.

Among all the variety of fish, hake is famous for its tender meat and a small number of bones.

If we compare hake with cod, with which they are related, it can be noted that hake has more fatty meat and less fatty liver.

After heat treatment, hake meat is easily separated from the ridge, which makes this fish suitable for baking.

The subtleties of cooking hake baked in the oven

Hake is baked according to the same principle as cod. It can be baked with vegetables, in sour cream, with any other sauce, with cheese.

Hake when baked turns out juicy, but still it should not be kept in the oven for a long time. It takes 25 minutes to get a fully prepared dish. Given the speed of cooking this fish, do not add foods that take a long time to cook.

If you bake hake with potatoes, choose potatoes that boil well. Cut it into thin slices and lay out the first layer (under the fish). Then the potatoes will be saturated with fish juice, and the hake itself will be covered with a delicious crust during baking.

Hake can be baked whole (if the size of the oven allows), cut into steaks or fillets.

To make the fish juicy, use foil. Thanks to her, the fish juice will not leak anywhere and the fish will turn out very tasty.

Hake in sour cream, baked in the oven

Ingredients:

• hake - 600 g;
• sour cream - 210 g;
• onion - 180 g;
• flour - 60 g;
• margarine - 45 g;
• salt;
• black pepper.

Cooking method

• Cut the prepared hake across into portions. Sprinkle with salt and pepper, leave for 15 minutes on a marinating table.
• Roll each piece in flour, fry in margarine on both sides until golden brown.
• Transfer to a mold greased with margarine.
• On the remaining fat, sauté the finely chopped onion. Put it on the fried fish.
• Top with lightly salted sour cream.
• Put in the oven. Bake for 17-20 minutes at 200°. Serve with fresh vegetables, salad or fried potatoes.

Hake baked with cream sauce

Ingredients:

• hake - 4 portioned steaks, 200 g each;
• champignons - 50 g;
• bay leaf - 1 pc.;
• starch - 40 g;
• ground crackers;
• butter - 60 g;
• onion - 120 g;
• milk - 400 ml;
• salt and pepper.

Cooking method

• Cut the prepared hake across into wide slices. Sprinkle with salt and pepper. Leave for 10 minutes. Place in an oiled mold.
• Cut the onion into small cubes, cut the mushrooms into thin slices. Put in a pan with oil and simmer for 5 minutes. Pour into fish mold. Add bay leaf.
• For the sauce, dilute the starch with a little milk. Heat the rest of the milk to a boil. Pour the diluted starch into it in a thin stream. Boil on low heat for 1 minute. Salt to taste.
• Pour the cream sauce over the fish. Cover the form with foil. Place in the oven and bake for 10 minutes at 200°.
• Remove the foil, sprinkle the fish with ground breadcrumbs, bake for another 15 minutes.

Hake with raisins and nuts baked in the oven

Ingredients:

• hake - 800 g;
• raisins - 50 g;
• salt;
• vegetable oil - 70 g;
• walnuts and almonds - 100 g;
• tomatoes - 500 g;
• pepper;
• greenery.

Cooking method

• Peel the hake, cut into medium-sized pieces. Sprinkle with spices.
• Heat vegetable oil in a frying pan, quickly fry the fish on both sides until light brown.
• Transfer to a mold greased with oil. Send to the oven, bake for 15-20 minutes at 200 °.
• Pour boiling water over the tomatoes, soak for 2 minutes. Rinse with cold water, peel off the skin. Cut into small cubes. Put in a separate pan, simmer until pureed. Put salt and pepper.
• Lightly toast the almonds and raisins, chop the walnuts.
• Put the fish on a plate, pour over with tomato sauce, sprinkle with nuts and raisins. Decorate with greens.

Hake baked with potatoes in the oven

Ingredients:

• hake - 700 g;
• potatoes - 450 g;
• sour cream - 220 g;
• seasoning for fish - 6 g;
• salt and pepper;
• vegetable oil - 35 g;
• onion - 120 g;
• mustard - 3 g.

Cooking method

• Cut the prepared hake into portions. Sprinkle with fish seasoning. Leave for 10 minutes.
• Cut potatoes into thin slices. Onion cut into strips.
• In a bowl, mix sour cream, mustard, salt and pepper. Dilute lightly with water.
• Grease a baking sheet with oil. Lay potatoes in one layer. Put a fish on it. Cover it with onions.
• Fill with sour cream.
• Put in the oven and bake at 200 ° until the potatoes are ready.

Hake baked in the oven in foil on a vegetable pillow

Ingredients:

• hake - 800 g;
• onion - 180 g;
• tomatoes - 150 g;
• mayonnaise - 90 g;
• salt pepper;
• vegetable oil - 25 g;
• cheese - 180 g;
• carrots - 120 g.

Cooking method

• Cut the prepared hake into portions. Coat on all sides with mayonnaise.
• Cut the tomatoes into circles, onions into half rings, chop the carrots into strips.
• Put the onion on the foil. Put carrots on it. Place a portion of the fish on the carrots. Cover the fish with tomato slices. Lightly salt, pepper. Spray with oil. Wrap the foil in the form of an envelope.
• Place on a baking sheet. Place in preheated oven and bake for 25 minutes.
• Open the foil. Lay the cheese slices on the fish. Let it melt in the oven.

Hake baked with apples in the oven

Ingredients:

• hake - 800 g;
• sweet and sour apples - 2 pcs.;
• lemon - 1 pc.;
• parsley - 2-3 branches;
• thyme, dill;
• salt pepper;
• olive oil - 60 g;
• orange juice - 100 ml;
• soy sauce - 1 tsp

Cooking method

• First prepare the marinade. To do this, mix orange juice, salt, pepper, soy sauce, olive oil in a bowl.
• Lubricate the prepared fish on all sides with marinade. Place in refrigerator for one hour.
• Cut the apples into quarters, remove the core. Sprinkle slices with lemon juice.
• Take the fish out of the refrigerator. Inside put a few slices of lemon, dill, thyme and parsley.
• Place the fish on an oiled baking sheet. Bake for 15 minutes at 200°.
• Put apples next to the fish, pour them with the remaining marinade. Place the tray in the oven for another 20 minutes.

Hake baked with lemon in the oven

Ingredients:

• hake - 2 pcs.;
• lemon - 1 pc.;
• salt;
• white pepper;
• hops-suneli - 3 g;
• vegetable oil - 25 g.

Cooking method

• Clean the hake carcass, wash it. Trim the fins and tail. On both sides of the carcass, make several shallow transverse cuts.
• Mix salt, suneli hops and pepper. Rub the carcass with the mixture.
• Lay the fish on a piece of foil. Sprinkle generously with lemon juice. Place one or two lemon slices inside. Pour in oil. Wrap the hake tightly in foil.
• Put on a baking sheet. Send to the oven, preheated to 200 °. Bake for 15 minutes.
• Open the foil, making the sides so that the juice does not leak out. Bake the fish for another 15 minutes until golden brown.
• Sprinkle with herbs.

Advice. As soon as you open the foil, sprinkle the fish with grated cheese. Place the baking sheet in the oven and bake for 15 minutes until the cheese is completely melted and a nice yellowish color.

Note to the owner

Knowing the principle of baking fish, you can change the ratio of ingredients, replace one product with another. For example, if you like spicy dishes, put red pepper instead of black pepper, and replace sour cream with tomato paste. But in this case, add some sugar and coriander to the sauce. The fish will acquire a spicy taste and spicy aroma.

If you are frying fish in a pan before baking, be sure to marinate it in a mixture of salt and pepper. Such fish will not fall apart during frying and will not stick to the dishes.

Hake is a healthy fish, lean, without annoying small bones. Many chefs call it a "legacy of the Soviet era." After all, then hake and pollock were the most accessible from sea fish for the average man in the street. However, fish is loved in many countries, for example, in Japan. Modern culinary specialists prepare hake not because it is available and quite cheap, but because it is very tasty, especially if you cook hake in the oven! In this case, the useful properties of this product are not lost. And this fish contains vitamins, amino acids, and microelements, which are so necessary for the human body. Well, let's try to cook?

Hake baked in the oven

We can say that this cooking method is second in popularity only to fish fried in batter. Hake fillet is perfectly baked with vegetables. They can then be used as a side dish. This dish is also tasty when cooked with sour cream. Hake is often baked in the oven in foil. In addition to excellent taste, recipes for dishes from this fish are quite simple to execute and save the family budget.

Basic Recipe

Hake baked in the oven is juicy and tender. Such a dish is not contraindicated even for people with diseases of the intestines and stomach, as it is dietary, especially if you cook fish with vegetables.

So, to bake a hake, we need the following ingredients: fish fillet - 1 kilogram, 200 grams of hard cheese, two carrots, two onions, five potatoes, seasonings, mayonnaise. All products must be taken only the best quality. This is especially true for the choice of fish! It should not be re-frozen, as this results in the loss of many useful and palatable qualities.

Cooking

The fish must be thawed, washed in running water. The fillet assumes the absence of bones and skin, but it does not hurt to review the product before cooking for their presence. If fins remain, they should be removed. Cut the fillet into small pieces. You can lightly marinate the fish: to do this, sprinkle it with seasonings, add a little vegetable oil and lemon juice, mix thoroughly and set aside.

We take care of vegetables. Peel the onion and cut into half rings. Peel the carrots and grate coarsely. Wash the potatoes well (the skin can not even be peeled), cut into not too thick circles. We lay out the ingredients in layers in a special dish with high sides: first fish, then onions, carrots, potatoes. Pour with mayonnaise (make a lattice). Bake in the oven at 180 degrees for about an hour. A few minutes before you take the dish out of the oven, it should be sprinkled with grated cheese to form a golden crust. This is how you can cook hake in the oven.

Variations on a theme

Often, tomatoes are also added to the dish in question. They give the dish a characteristic sourness. You need to add them to the layer after the carrots and before the potatoes. Choose firm tomatoes so that they do not give too much juice (otherwise you will get fish soup).

By the way, any low-fat sea fish is suitable for preparing this kind of dish.

On the "cushion"

Hake in the oven, cooked on a “cushion” of vegetables, is preferred by some cooks who claim that this way all vitamins are preserved and taste improves. Let's try to do the same.

We need the following ingredients: three potatoes, two carrots, onion, hake fillet (500 grams), cheese or sour cream, seasonings, vegetable oil.

In a mold greased with oil, we form a kind of “pillow” of vegetables. All vegetables for this clean, wash, cut into small pieces. Onion cut into half rings or rings. On the resulting “pillow” lay out the pieces of the prepared fillet (it needs to be thawed, washed, lightly marinated). From above, we coat the whole dish with liquid sour cream with seasonings or mayonnaise - as you like. We send the whole structure to the oven, heated to 180 degrees. We bake for about an hour. Before the end, you can sprinkle the fish with hard grated cheese.

Hake in the oven in foil

Amazingly this fish turns out, bake it in foil. The method of preparing this dish is very simple. We will need: hake fillet (500 grams), a couple of onions, a couple of carrots, seasonings, a couple of spoons of medium-fat swept.

Defrost hake fillet, sprinkle with seasonings for fish. Peel the carrots and onions and chop coarsely. In the prepared pieces of foil we put the fillet, carrots and onions. You can add some sour cream on top. You should get 6-8 small foil molds with fish and vegetables. We spread them with holes up on a baking sheet and send them to the oven, preheated to 180 degrees, for 45 minutes. Then we take it out, unfold the foil and put it in portions on plates. You can use mashed potatoes as a side dish for this dish.

in salt

This old way of baking does not require much skill. We take a hake fillet (you can also take a carcass, but without a head and cleaned of everything superfluous), rinse and cut into pieces. We wrap each piece in foil, on which there is already a lot of salt. You don’t need to feel sorry for her, since the fish will “take” the required amount and will not oversalt. Put the wrapped fillet on a baking sheet so that the juices do not flow out. Bake at 180 degrees for 30 minutes. Unwrap, remove salt and serve with garnish. A very original dish is obtained in this way from hake fish.

Recipes in the oven for cooking this delicious fish delight with their variety and ease of execution. In addition, many useful qualities of a hake are preserved.

From the list of fish known to more than one generation of compatriots. Hake baked in the oven is a dish that is still one of the cheapest and most popular.

Choosing hake for baking

This fish is from the cod family; is among the best products in European countries and in the Russian Federation. It is relatively inexpensive, well absorbed, and often recommended by doctors as a dietary product. It is distinguished by an elongated body, the presence of two dorsal fins - long and short.

Hake is supplied to the market more in a frozen state: gutted carcasses of different (20 ... 70 cm) sizes and a maximum weight of 3 kg; fillet. This type of product defines a certain set of recommendations that should be used when choosing a hake. They are the following:

You need to make sure that the hake you buy was frozen only once; when re-freezing, the fish loses its qualities, its meat becomes loose, tasteless; examining the fish itself will help to learn about re-freezing - usually after such a process the carcass becomes curved in shape or broken;

There should not be a lot of "icing" on the carcass of the fish; a thick layer of ice indicates the low quality of fish meat, and you should not overpay for water;

Be sure to weigh the carcass of your choice; if it seems to you that its weight is suspiciously small, then it is better not to buy the product; weight loss is a consequence of a long-standing freeze - the fish just had time to dry; you won't like it.

hake storage

After purchase, a hake carcass is usually subjected to primary processing: washing, drying. In this form, it can 2 ... 3 days. stored in the refrigerator if you place the fish in a tray and cover it with cling film on top.

Oven baked hake recipes

Hake baked in the oven in foil

For this dish, one carcass of frozen hake, pepper, 30 g of butter, a third of a lemon, salt, a pinch of dried dill, 3 tablespoons of vegetable oil are enough.

And prepare a hake in foil in the following order:

1. The fish is defrosted, cleaned, and the insides are removed from it. It is better to cut off the fins immediately.

2. Make a deep incision along the abdomen, but in such a way as not to cut through the back. The backbone of the fish is carefully removed, and the carcass itself is unfolded, making it flat.

3. Butter is cut into thin slices.

4. Cut the lemon into thin semicircle plates.

5. Slices of butter are placed on each halves of the hake fillet and slices of lemon are placed on top (on one fillet). Pepper, salt. Sprinkle with dried dill.

6. Fold the fish, combining the fillet halves with one another. Put it on foil. The latter is made double and lubricated with oil. Hake is also smeared on top with vegetable oil.

7. The carcass is tightly wrapped in foil.

8. Turn on the oven and, when the temperature in it reaches 180 ° C, put the fish on a baking sheet. Bake up to half an hour. After the foil is unfolded.

Hake baked in the oven with potatoes

The list of ingredients needed to implement the recipe includes: a hake carcass, 3 potatoes, 50 g of butter, a pinch of salt.

The procedure for the correct preparation of hake according to the recipe is as follows:

1. Wash the potatoes, peel them, cut into small pieces.

2. The hake carcass is thawed, cleaned, the insides are removed from it, if any, the head. Wash, then dry.

3. Hake carcass is cut into small pieces.

4. Spread the foil, cut slices of hake are placed in its center.

5. Sliced ​​\u200b\u200bpotatoes are placed around the fish. Salted.

6. Cut the butter into pieces and place on top of the potatoes. They do it from different angles.

7. Wrap fish and potatoes in foil. Placed for 40 min. into a hot (180 ° C) oven on a baking sheet.

8. After the foil is unfolded, the potatoes are tested for readiness. Let the dish cool down.

9. Serve in portions, laying out on plates and decorating with herbs.

Hake baked in the oven with sauce

Hake baked in the oven with cheese

The recipe requires the following ingredients: a couple of hake carcasses, salt, a third of a glass of sunflower oil, almost a glass of flour, spices.

For the sauce you will need: a glass of milk, 2 onions, 3 tablespoons of wheat flour, 30 g of butter, two pinches of nutmeg, 150 g of cheese.

The recipe is implemented in the following sequence:

1. Hake carcasses are thoroughly washed, fins are trimmed. Then cut into portions, which are usually 4-5 cm wide.

2. Pieces of hake are salted and left for 10 minutes. stand. Then they are rolled in flour.

3. Turn on the stove, put a frying pan on the fire, pour vegetable oil into it and fry all the pieces of hake to a crust.

4. Imitated pieces are removed from the pan and placed on a plate. Peel one onion, cut it into halves of the rings.

5. At the bottom of the form in which the fish is supposed to be baked, oil is poured and its entire area is lubricated. Put a layer of onion half rings on the bottom. Fried pieces of hake are placed on top.

6. Prepare the sauce:

6.1. The remaining onion is peeled, cut into small cubes.

6.2. Add butter to the pan in which the fish was previously fried, melt it. Add chopped onion and fry. Then, through a sieve, flour is introduced. At the same time, the mixture is constantly stirred.

6.3. Add milk to the pan in portions. Constantly stirring after each portion, achieve the homogeneity of the mixture. You should end up with a creamy sauce.

7. The resulting sauce is poured on top of the fish.

8. Top with grated cheese. They do it abundantly, not sparing the product.

9. Turn on the oven and bring the temperature in it to 180 ° C. They are sent to it for 35 ... 40 minutes. fish on the form. After the appearance of a golden crust, the hake is taken out of the oven. The dish is suitable for eating both hot and cold.

Hake baked in the oven with vegetables

Hake baked in the oven with carrots

The dish is prepared from two hake carcasses, three carrots, one onion and salt.

First clean the fish. Gutting, removing scales, washing.

Then they clean the carrots, wash them and rub them coarsely on a grater.

Onions are peeled, cut with a knife into half rings.

Make a mixture of salt, coriander and pepper. They rub hake carcasses with it. Put them in foil on a layer of onions and carrots. A pair of lemon slices is placed in the abdomen of each fish. Close the foil. Hake is baked for 35 ... 40 minutes. in an oven at 200°C.

What to cook hake from fish? - yes, anything! You can fry it, bake it, make cutlets, soup... We have a selection of the 10 most delicious hake dishes with photos and step-by-step instructions!

- hake carcass - 2 kg;
- onion - 2 large heads;
- carrots - 1 pc.;
- tomato paste - 2 tablespoons;
- starch or flour - 1 tbsp;
- salt - to taste;
- spices for fish;
- turmeric - 1 tbsp;
- olive oil - 2 tbsp;
- water - 1 glass.

1. Defrost the fish, rinse thoroughly under water, cut off the fins, remove the insides. Next, cut the hake into portioned pieces, put in a deep bowl, salt.


2. Add spices and be sure to add turmeric, it will give the fish a beautiful color and a wonderful aroma.


3. Thoroughly mix the fish. In order for the fish to evenly salt and absorb the spices, let stand for 10 minutes.


4. We cover the baking sheet with baking paper.


5. Put the hake on a baking sheet. If desired, a few bay leaves can be placed under the bottom of the fish.


6. Cut the onion into thin half rings.


7. Put the onion on top of the fish.


8. We cover the baking sheet with foil. We put a baking sheet with fish in a preheated oven to 180 degrees, bake the fish for 40 minutes.


9. Hake is ready, you can use it like that. But in order for the dish to be a little juicier and tastier, we suggest preparing tomato sauce for the fish. We put the finished hake in the pan.


10. Finely chop the onion, grate the carrots.


11. Lightly fry the onions and carrots in a pan.


12. Add water, tomato paste, starch, salt, a pinch of sugar, spices. The gravy must be delicious. Stir with a spoon and let simmer for 5 minutes.
Starch is added so that the gravy is not too liquid, if starch is not available, it can be replaced with flour.


13. When the watering for the hake is ready, fill the fish with it.


14. That's it, our dietary hake in the oven is ready. A few pieces of baked hake in the oven will be a great light dinner.

Recipe 2: cooking hake in a pan

• freshly frozen hake carcass - 1 pc.
• flour - 0.5 cups
• sunflower oil for frying

Do not be surprised by the small number of ingredients: for fish - the less the better. Although you can also use fish seasoning for extra taste, but usually salt is enough.

Cooking hake in a pan requires very little time and effort. To begin with, we defrost the carcass (it is advisable to do it in a natural way, taking it out of the refrigerator in advance), gut it, clean it from the insides and thoroughly rinse it both inside and out. Hake is convenient for frying in that it does not have scales, respectively, and nothing needs to be cleaned. To remove a thin skin from it or not, see for yourself, you can fry both with it and without it.

Cut the carcass into small pieces about 3 cm thick.

Sprinkle each with salt.

Pour the flour into a flat plate and roll the chopped hake in it.

We put a frying pan with sunflower oil to warm up over medium heat and transfer flour fish pieces into a hot bowl.

Fry the hake on both sides until golden brown.

If you want to cook hake fish in a pan with a crispy crust, you must first hold it on high heat, and cook it on medium.

We put the finished pieces of hake on a plate and serve hot to the table.

Now you know how to fry hake fish in a pan. This fish is boneless, so it will be easy to eat. It is especially tasty with a salad of fresh vegetables. Bon appetit!

Recipe 3: how to cook a hake in a slow cooker

• hake fish - weighing about 1 kg.,
• rast. oil - 3 tbsp. spoons,
• one or two bulbs
• carrots - 1 pc.,
• salt, ground black pepper - to taste,
• sour cream - 4 full tbsp. spoons,
• garlic - 3 cloves,
• a little water - 50 ml.,
• flour - for breading fish,
• potatoes - almost 1 kg. (how much will fit in a tray for a couple).

Allow frozen fish to thaw at room temperature. Then rinse well under running cold water. Then dry it with a paper towel and remove the existing fins. Cut the fish into portions, salt and pepper. Sprinkle with lemon juice to kill the smell of fish.

While the fish is marinating, we do this: peel the onions and carrots, rinse and cut arbitrarily. Turn on the multicooker in the “roasting” or “baking” mode and wait until the bowl warms up well. Then pour in the rast. oil and fry first chopped onion, then carrots.

During this time, peel the potatoes. Rinse thoroughly and cut into large strips. Put half of the browned vegetables on a plate, and put the fish, rolled in flour, on the rest.

The flour will keep the fish from falling apart while baking. Then we close the fish with a second layer of vegetables and fill it all with sour cream sauce.

Sour cream sauce is not difficult to prepare. You need to mix sour cream with garlic, salt and a little ground pepper. Mayonnaise can be added if desired. Then add some water and that's it.

It remains only to put the prepared potatoes in a container with holes designed for steam cooking and place it on the bowl. We spread the potatoes, sprinkle with salt on top, turn on the “baking” or “stewing” mode and select the time of 25 minutes.

After the beep, check the potatoes with a fork for readiness. For multicookers with lower power, the cooking time will need to be increased by 10 minutes.

Baked hake in a slow cooker, which turned out with a ruddy crust, spread on portioned plates together with potatoes. We supplement the dish with vegetables. In season, of course, serve fresh vegetables, but for now we have pickled cucumbers. In just 25 minutes, your lunch is ready.

Fast, tasty and healthy. But, in order to diversify the dish, next time the dish is blowing in a slow cooker, change places: bake the potatoes in sour cream, and steam the fish with cheese and fresh tomato slices.

Recipe 4: how to cook hake with vegetables

• 1 kg thawed hake
• 1 kg tomato
• 2-3 carrots
• 2 onions
• 1 sweet pepper
• about 1 tsp salt
• a pinch of seasoning for fish
• 2 tbsp vegetable oil

After washing the fish, I cut off the tails, cut the carcasses into 3 parts.

Pieces of hake are placed in a saucepan, at the bottom of which vegetable oil is poured. Sprinkle the fish with salt and seasoning. I use very little spices so that it does not drown out the taste of vegetables.

I cut the onion finely, crush it on the surface of the fish, filling the gaps.

I finely cut the sweet bell pepper, which I also crush evenly on top.

I rub the peeled carrots on a coarse grater and level the contents of the pan with it, completely covering the fish. A little more salt.

I remove the skin from tomatoes, ripe specimens easily part with it. I put the peeled tomatoes in a liter mug, grind with a blender to a juice-like state. It turns out about 0.7 liters.

I pour the contents of the saucepan with tomato, which I put on a small fire.

A few minutes later, gurgling sounds begin to be heard from the bowels of the pan, which I will have to listen to for the next 25-30 minutes. The fire should be minimal, the volcano in the pan is completely unnecessary. Having pinched off a piece of hake, I try it for readiness.

Hake with vegetables stewed in tomato is good hot, hot, cooled and even cold.

Recipe 5: how to cook hake fish in foil

To bake fish in foil, we need: hake, tomatoes, onions, vegetable oil, fish seasoning, salt, mayonnaise and hard cheese.

Clean the fish from the insides, rinse well and dry.

Cut into slices 2-3 cm thick.

Cover the baking dish with foil, leaving the end free. Pour oil into the mold, lay the fish. Salt and sprinkle with seasonings to taste.

Lubricate with mayonnaise.

Peel the onion and cut into rings and half rings. Lay the onion over the fish.

Put chopped tomatoes on the onion.

Cover the fish with foil and put in a preheated oven. We will bake Hake at a temperature of 180 degrees for 30 minutes.

Then open the foil on top and sprinkle with grated cheese.

Our hake baked with vegetables in foil is ready. Bon appetit!

Recipe 6: how to cook hake cutlets

• minced fish - 300 gr
• egg - 1 pc
• onion - 1 large onion
• black pepper - to taste
• white bread - 2 slices (loaf)
• vegetable oil - 2 tbsp. l.

We cut the chopped fish or fillet into small pieces and, together with the onion, pass through a meat grinder.

Soak white loaf slices in water or milk, squeeze lightly. Following the onions and fish, twist in a meat grinder. We shift the minced fish with onions and bread into a deep bowl, convenient for kneading. We drive in a large egg. Salt to taste. Add ground black pepper, about half a teaspoon. In addition to pepper, nutmeg (1-2 pinches), basil, thyme, oregano are added to fish cutlets. But you can limit yourself to only pepper.


Thoroughly knead the minced meat, it is better to do it with your hands. Minced meat should be dense, viscous and almost homogeneous. If it turns out very cool, add 1-2 tablespoons of cold water or cream. If, on the contrary, the minced meat is liquid, you can add a little semolina or flour.


Fish cutlets, like meat cutlets, are more convenient to make small, round or oval. So that the stuffing does not stick to your hands, wet your palms under cold water. We take a little minced meat, about a tablespoon or a little more, we throw it from palm to palm, as if we are making snowballs. When the cutlet becomes even, smooth, give it a round or elongated shape.


We put the pan on the fire, pour in the oil, heat it well. We spread the cutlets at a small distance from one another. Reduce the heat to low and fry first on one side until golden brown (3-5 minutes), then turn over with a spatula and fry on the other side.


Ready-made hake fish cakes, with the recipe for which you met, can be folded into a small saucepan, poured with tomato sauce and put in the oven for 5-7 minutes. Or serve with any side dish, vegetable salad, and offer tomato sauce (or any other) separately.

Recipe 7: baked hake in sour cream in the oven

• Fresh-frozen fish (hake, hoki, pollock) - 2 pcs.
• Sour cream - 200-300 g (a glass and a half);
• 1 egg;
• Onion - 2 pcs.;
• Vegetable oil for frying onions;
• Salt, pepper to taste;
• Fresh or frozen dill;
• Mustard - 1 tablespoon;
• Hard cheese - 50-70 g.

I’ll warn you right away: it’s better to take not a whole fish, but a fillet, then you get a casserole that you can eat without worrying about the bones.

We prepare sour cream sauce for fish by mixing sour cream, egg, chopped dill, salt, ground black pepper and - to taste - mustard.

Onion cut into half rings and fry in vegetable oil.

Add the fried onion to the sour cream sauce and stir.

After defrosting, rinsing and drying, cut the fish into pieces 2-3 cm thick. Roll the pieces in salted flour, you can also add ground pepper, spices, seasoning for fish to the flour. We spread the pieces in a greased form (a frying pan or a baking sheet with sides).

Pour the fish with sour cream sauce.

Top three on a fine grater cheese.

We put the form in the oven, heated to 200C, and bake the fish in sour cream for about 1 hour at 180-200C, until golden brown.


Fish baked in sour cream is ready. Serve with a side dish of mashed potatoes or vegetable stew, or with fresh vegetable salad and bread!

Recipe 8: how to cook battered hake

• Hake fillet - 600 grams
• Milk - 1 glass
• Starch - 1 tbsp. the spoon
• Flour - 1-2 tbsp. spoons and for breading
• Egg - 1 piece
• Vodka - 1 teaspoon optional
• Aromatic herbs - to taste
• Salt - to taste
• Vegetable oil - for frying

For batter, stir milk with egg.

Add flour and starch, mix thoroughly.

Add the selected spices, then oregano and mint, a little salt.
Pour in vodka if desired, it is added for greater splendor of the batter, i.e. gives more airiness to the dough when frying.

Roll small oblong pieces of hake fillet in flour, it is convenient to do this in a bag.

Then prick on a fork, dip the fillet in the batter and place it in the boiling deep-fryer.

Put ready-made pieces of hake in batter on paper towels or napkins to remove excess oil from them.

Serve battered hake fillet with sauces and side dishes to taste.

Recipe 9: Cooking Hake Soup

• freshly frozen hake - 1-2 carcasses;
• potatoes - 5 pcs.;
• steamed rice - 3-4 tbsp. l. with a big slide;
• turmeric - half a teaspoon;
• carrots - 1 pc.;
• salt - to taste;
• greenery;
• onions and garlic cloves - 3 pcs.;
• tomato paste - 1 tbsp. l.;
• sunflower oil;
• purified water - about 2.5 liters.

You can use other spices. Experiments are not prohibited!

We put a pot of water on the fire. While it boils, prepare the vegetables. We clean potatoes, carrots, garlic and onions. Then rinse them under running water.

On a cutting board, cut the potato tubers into small cubes. We send them to boiling water, which we do not forget to salt.

Immediately grate the carrots on a coarse grater. Let's put it aside for now.

Next, chop the garlic and onion. We cut the first vegetable into cubes, the second - into small cubes.

After boiling water in a saucepan, potatoes should boil in it for 15-20 minutes. During this time, we will cut the fish - remove the insides, scales, fins, cut into small pieces and pour the required amount of rice.

At the same time, we prepare the roast. Pour sunflower oil into a large frying pan and fry onion cubes until golden onion. Then add carrots to them. We pass these vegetables for about 5 minutes. Put tomato paste, greens, turmeric and other spices used to the resulting mass. After mixing, cook for 2-3 minutes.

Hake, together with frying and rice, we send to the potatoes and cook the contents of the pan for 10-15 minutes over low heat. It is important to exclude seething. After turning off the fire, the dish should be infused for about 15-20 minutes. Here is the result we get:

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