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Baked hake with lime

Author
Cookinero 7 Apr 2025
5270
Baked hake with lime

If you want to please all your loved ones, cook hake in the oven with lime! This dish is perfect for those who watch their figure, as well as for those who love to eat deliciously. Both adults and children will definitely ask for another piece of tender hake fillet. Hake is a fish of the cod family. It contains a huge amount of protein. Hake, like cod itself, is useful for gaining muscle mass. And lime adds bright notes of citrus to the dish, which gives it a characteristic lightness and freshness.

How to cook Baked hake with lime

Step 1

Baked hake with lime

Cut the hake carcass lengthwise, then remove the spine and rib bones.

Step 2

Baked hake with lime

Cut the lime into slices and finely chop the dill.

Step 3

Baked hake with lime

Take a baking dish, line it with foil inside. Put the cut fish on top of the foil.

Step 4

Baked hake with lime

Sprinkle the fish with coriander. Add salt and dill to taste.

Step 5

Baked hake with lime

Wrap the fish in foil. Place in the oven for 40 minutes.

Step 6

Baked hake with lime

Take the finished fish out of the oven. Let it rest for a few minutes. The fish is ready, ready to serve!

Baked hake with lime - FAQ About Ingredients, Baking Time and Storage

Yes, lemon can be substituted for lime, though it will impart a slightly different, less tropical flavor. Adjust to taste as lemons can be more tart.
Leftover baked hake can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.
Yes, baked hake with lime is naturally low in carbs. Just ensure any added condiments or sides align with your dietary goals.
Yes, but thaw it completely in the fridge first for even cooking. Pat it dry to remove excess moisture before seasoning.
Try roasted vegetables, a light quinoa salad, or steamed asparagus. A fresh green salad with a citrus dressing also complements the lime flavor.
You can prep ingredients (slice lime, chop herbs) ahead, but bake the fish just before serving for the best texture and flavor.
Add a pinch of red pepper flakes or cayenne with the coriander, or serve with a drizzle of chili-infused oil after baking.
Freezing is possible but not ideal, as thawed fish may become watery. If needed, freeze in an airtight container for up to 1 month and reheat gently.
Dried dill (use 1/3 the amount) or fresh parsley can work, though the flavor profile will change slightly.

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