Baked Hake with Pea Purée Recipe
Looking for the best Baked Hake with Pea Purée recipe? This elegant seafood dish features flaky oven-baked hake fillets served over a silky pea purée with fresh herbs, garlic, and lemon. Light, healthy, and packed with flavor, this restaurant-quality meal is ready in just 35 minutes, making it perfect for weeknight dinners or special occasions.
❤️ Why You’ll Love This Recipe
Light, healthy, and nutritious
Flaky, tender baked hake
Smooth, vibrant pea purée
Ready in only 35 minutes
High in protein
Perfect for elegant dinners
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
🛒 Ingredients
For the Hake
4 hake fillets (6 oz / 170 g each)
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 lemon, sliced
For the Pea Purée
3 cups frozen peas
2 tablespoons butter
2 garlic cloves, minced
¼ cup heavy cream
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
Garnish
Fresh parsley
Microgreens (optional)
Lemon wedges
Extra virgin olive oil
👨🍳 Instructions
Step 1: Prepare the Fish
Preheat your oven to 400°F (200°C).
Pat the hake fillets dry with paper towels.
Brush with olive oil and season with:
Garlic
Smoked paprika
Thyme
Salt
Black pepper
Arrange the fillets in a lightly greased baking dish and top each with a lemon slice.
Step 2: Bake the Hake
Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Step 3: Make the Pea Purée
Bring a saucepan of lightly salted water to a boil.
Cook the peas for 3–4 minutes until tender.
Drain well.
Transfer the peas to a blender or food processor.
Add:
Butter
Garlic
Heavy cream
Parmesan cheese (optional)
Mint
Parsley
Lemon juice
Salt
Black pepper
Blend until smooth and creamy.
Step 4: Plate the Dish
Spread a generous spoonful of pea purée onto each serving plate.
Top with a baked hake fillet.
Drizzle with extra virgin olive oil and garnish with fresh parsley and microgreens.
Serve with lemon wedges.
🍽️ Serving Suggestions
Pair this dish with:
Roasted baby potatoes
Buttered asparagus
Steamed green beans
Wild rice
Quinoa
Crusty artisan bread
💡 Chef’s Tips
Avoid overbaking the hake to keep it moist and flaky.
Fresh mint adds brightness to the pea purée, but basil is a delicious alternative.
Blend the purée while the peas are hot for the smoothest texture.
A drizzle of browned butter over the fish adds extra richness.
🧊 Storage
Refrigerator: Store the fish and pea purée separately in airtight containers for up to 2 days.
Freezer: The pea purée freezes well for up to 2 months, but the fish is best enjoyed fresh.
Reheat gently over low heat or in a 325°F (165°C) oven.
🥗 Nutrition (Per Serving)
Calories: 360
Protein: 36g
Carbohydrates: 16g
Fat: 17g
Saturated Fat: 6g
Fiber: 5g
Sugar: 5g
Sodium: 390mg
❓ Frequently Asked Questions
Can I use another white fish?
Yes! Cod, haddock, pollock, halibut, or sea bass all work well in place of hake.
Can I make the pea purée ahead of time?
Absolutely. Prepare it up to 2 days in advance and gently reheat before serving.
How do I know when the hake is fully cooked?
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
What side dishes pair well with Baked Hake?
Roasted potatoes, asparagus, green beans, quinoa, rice pilaf, or a crisp mixed salad all complement this dish beautifully.
