Description
This delightful hake fish recipe offers tender, flaky fish complemented by a rich, golden saffron-smoked paprika cream sauce. It’s a quick, healthy, and family-friendly meal, perfect for busy weeknights.
Ingredients
- 4 skinless hake fillets (approx. 6.3 oz each, 1 inch thick)
- 2 tbsp olive oil, divided
- 0.5 tsp fine sea salt, plus more to taste
- 0.25 tsp freshly ground black pepper, plus more to taste
- 1 small shallot (approx. 1 oz), finely minced
- 2 garlic cloves (approx. 0.2 oz), minced
- 1 tsp smoked paprika (sweet or mild)
- generous pinch saffron threads, crushed lightly
- 0.5 cup vegetable broth
- 0.5 cup heavy cream
- 1 tbsp fresh lemon juice
- 0.5 oz fresh flat-leaf parsley, finely chopped
Instructions
- Prepare Hake Fillets: Pat the hake fillets thoroughly dry with paper towels for a better sear. Season both sides generously with 0.5 tsp fine sea salt and 0.25 tsp black pepper, ensuring even coverage.
- Sauté Aromatics: In a large skillet, heat 1 tbsp olive oil over medium-low heat. Add the minced shallot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Build Sauce Base: Stir in the smoked paprika and crushed saffron threads, cooking for 30 seconds until aromatic. Pour in the vegetable broth, bring to a simmer, and reduce by half, about 3-5 minutes.
- Finish Sauce: Stir in the heavy cream and 1 tbsp fresh lemon juice. Simmer gently for 5-7 minutes until the sauce thickens and gently coats the back of a spoon. Keep the sauce warm.
- Sear Hake: Heat the remaining 1 tbsp olive oil in a separate large skillet (or clean the first skillet) over medium-high heat. Carefully place the seasoned hake fillets in the hot skillet and sear for 3-4 minutes until golden and crispy.
- Flip and Cook Through: Gently flip the fillets. Add lemon slices to the pan, if desired. Continue to cook for another 3-5 minutes until the fish is opaque throughout and flakes easily with a fork (internal temperature of 145°F).
- Plate and Garnish: Carefully remove the cooked hake fillets from the pan. Plate each fillet, spooning a generous amount of the warm saffron-smoked paprika cream sauce over it. Squeeze additional fresh lemon juice on top and garnish with fresh chopped parsley before serving.
Notes
Frozen hake can be used; ensure it’s thawed thoroughly and patted very dry. For a quicker shortcut, use pre-minced garlic and shallots. For healthier alternatives, consider baking hake at 400°F (15-20 min) or air frying at 380°F (12-15 min) until cooked through.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 fillet (approx. 6.3 oz) with sauce
- Calories: 380 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg