This quick weeknight meal concentrates on fresh flavors: Flaky mild Hake and Seasonal Heirloom Tomatoes baked together with a Pesto Topping and Parmesan Cheese. Delicious pesto topped Hake!
Why I Love Hake… and this preparation!
It’s a great white, meaty fish, easy to cook, looks good on the plate.
You’ll see photos of thick cuts with thick white flakes. The flavor is sweet and mild – a great thing about Hake is you can either go subtle or you can go all-out bold on the flavor profiles.
Read below “About Hake” – ask you fishmonger for availability (it’s a staple at my favorite fish shop), and use thick cuts of Cod loins as well in this recipe: loins are thick cuts from the middle section known for being moist.
A Wonderful and EASY Preparation:
To be roasted, simply add equal amounts of good quality mayonnaise and pesto on top of the Hake portions. I add some extra grated garlic for a boost of flavor and top with grated Parmesan Reggiano on top.
Roast for 12 – 14 minutes until the fish topping is golden, the vegetables have caramelized, and the fish reaches just 145 degrees (digital thermometer.)
Adds a TON of flavor when roasting the fish, cook until just softened, 3 minutes
Let’s Talk About Hake!
Hake has a delicate texture, juicy with thick white flakes.
A close relative of the cod family, and a wonderful fish to try!
Has a mild flavor, and is a more affordable fish fillet.
It is firm, meaty, perfect for hearty dishes – and flaky when cooked.
Similar to Cod – in terms of flavor and versatility, making them interchangeable in many recipes.
Hake hake tends to be slightly more delicate and have a finer flake than cod.
Wild Caught!
White hake is wild-caught from Maine to southern New England
“Hake is an abundant species caught domestically, and it’s generally more affordable than similar fish like cod.
WHERE DOES IT SWIM?
In the United States, hake is found on both the Pacific and Atlantic coasts.
I purchased my Hake fillets from Greenwich Fish Company. ~ the fish was caught in Massachusetts.
Not only found in the U.S. – There are a dozen species of hake, including European hake fished off the coast of Cornwall, England and Southern hake from the icy waters at the foot of Chile.
The Method:
…Very few bones, if any
Mix Pesto with Mayonnaise and some extra Garlic – smooth over the fish
Top with a little grated parmesan to form a crust
All bakes in one roasting pan
I add grated parmesan on top for a golden crust
Adding Vegetables to the Pan:
This adds interest, color and flavor!
The Tomatoes & Onions soften and caramelize and are terrific spooned on the side of the fish – and I LOVE spooning it over just cooked pasta! A light and flavorful meal.
Tomatoes Caramelize and provide a light sauce with the Pan Juices!
Simply Delicious
So many colors, each with their own flavor
You will LOVE this easy preparation – yummy fish & sauce!
Karen
Makes a delicious and unique pesto with a pronounced licorice essence
This Master recipe works well with all Basil types
ALSO SEE: ALL Summer Pesto Recipes!
Pesto Roasted Hake with Heirloom Tomatoes
Equipment
- 1 9" x 13" roasting pan
Ingredients
For the Fish:
- 1.5 pounds hake fillet, choose a thick cut
- 2 tablespoons basil pesto
- 2 tablespoons mayonnaise , preferably one without "natural flavorings"
- 1 teaspoon grated garlic, finely minced or grated
- 2 tablespoons parmesan reggiano cheese, finely grated
Tomatoes & Onions:
- 2 medium heirloom tomatoes, about 3" wide
- 4 slices sweet onion, peeled, 1/2 inch wedges; such as vadalia
- 4 slices red onion, peeled, 1/2 inch wedges; or shallot
- 1/4 teaspoons red chili flakes , try Sichuan chili flakes
- 3 teaspoons extra virgin olive oil
- 2 pinches salt & pepper
- 2 tablespoons small basil leaves, (for garnish)
Instructions
Hake:
- Clean and dry fish. Cut into 4 even porions. Add to a slightly oiled 9 " x 13" roasting pan* in the center, leaving 1 Inch between pieces.
- Mix together the pesto and mayonnaise in a small bowl. add 1 1/2 teaspoons on top of each piece, smoothing the top. Will have over 2T. leftover for serving.
- Add grated garlic on top, then add the parmesan cheese to cover each.
Tomatoes & Onions:
- Cut the tomatoes in half inch wedges, cutting away the blossom end. Add the tomatoes and onion on the outer sides of the pan. Evenly add chili flakes over the vegetables. Brush with 3 teaspoons of olive oil. Sprinkle with salt & pepper.
- Preheat oven to 425 degrees (400 degrees convection roast.)When hot, roast for 12 – 14 minutes until the fish topping is golden, the vegetables have caramelized, and the fish reaches just 145 degrees (digital thermometer.) You can broil for one minute if you like a very golden top. This will depend on the thickness of the fish.
- I add 1 cup cooked pasta to the dish, if you like, cook it now – al dente.
To Serve:
- Place a Hake fillet on each plate. Spoon a portion of tomatoes and onions around each. If adding pasta; add pasta next to the fish spoon the tomatoes and onions over the pasta.If adding pasta; add pasta next to the fish, spoon the tomatoes and onions over the pasta.
- Garnish with basil leaves and serve with extra pesto sauce on the side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Hake recipe is such a winner — the combo of mayo, pesto, garlic, and Parmesan creates the perfect golden crust. I love how it keeps the fish moist while adding tons of flavor, and pairing it with roasted veggies makes it a complete, no-fuss meal. Definitely trying this for my next weeknight dinner!
Thank you Lilly for writing such nice comments! Yes, you will love this recipe – great for a weeknight dinner… special enough for company.
Looks pretty too! 😀Karen