Baked hake, cooked according to an old Genoese recipe, is a very good fish second course, original, easy and quick to prepare.
The recipe is the same one that the Antica Osteria del Bai used to prepare years ago in Quinto. It is suitable for both hake and other types of fish such as cod or flat fish such as turbot and sole.
Hake is gutted, filleted and opened out (ask the fishmonger to do this for you). Then add a bread coating with egg and homemade breadcrumbs (see instructions) and cook in the oven with butter, sage and lemon.
It is a very digestible and nutritious dish, ideal for elderly people and children. Excellent served with a seasonal side dish.
Ingredients
Tools
Steps
Prepare the homemade breadcrumbs. If you have dry bread it is sufficient to put it through the chopper in a food mixer. If, instead, you have stale or fresh bread, toast it in the oven for about ten minutes and put it through the blender.
Beat egg and salt in a cup with a fork.
Place the fish, opened out like a book, on the drip tray covered with baking paper. Brush the inner part with egg and sprinkle with breadcrumbs. Close up the fish.
Brush the two sides and coat with breadcrumbs. Turn it over on its belly and roll up a little. Brush the upper part and sprinkle again with breadcrumbs.
Now add flakes of butter, sage leaves and slices of lemon (from which you will have removed the yellow part with a potato peeler).
Put in the oven and bake in a fan oven at 180 °C for about 20 minutes. The time depends on the size of the fish.
Serve the baked hake hot with its crunchy and tasty bread coating.
Varied doses for servings