Hake with crunchy skin served on roasted potatoes and asparagus with a few capers to salt things up! This is like any fish recipe should be; a colorful filled with textures. I don’t know for you, but I love when fish has a crisp and salty skin, I just love that contrast of textures between the soft fish meat and its crunchy skin. To make this skin crisps in the oven, I’ve simply add a little cornstarch to the skin, (with the help of a single tea filter holder) plus salt and oil and cooked it in the oven skin side up. This way you’ll get a crunch in your skin, without having to use the pan and fry the fish. It might not be as crunchy as a fried skin but it’s still firm and crisp, you’ll see.
Hake is a sustainable fish, a great choice for our planet and our plates. Plus, it’s not filled with mercury like tuna or swordfish, so it’s a great choice in so many ways on top of being healthy and tasty! I love doing fish, simply with a splash of olive oil on it, a tad of chopped flat leave parsley and some salt and pepper and thats it! When fresh, this fish texture and taste is fantastic and so easy to work with, no need to cover it with heavy creamy sauces. I’ve added a few capers to salt it up a bit, somehow capers and hake are just a perfect combination. I’m currently living in Spain, that is what I’ve seen in many places around here and I totally agree, those two are a genius combination.
Let’s just make this precious fish!
Hake with capers on roasted potatoes and asparagus
Makes 2 portion | Preparation: 20 minutes | Difficulty: easy
- 2 pieces of hake
- 1 big potato cut into 5mm slices
- a few green asparagus
- 1/2 of long red pepper (or bell pepper)
- 1 tbsp of cornstarch
- flat leave parsley finely chopped
- extra virgin olive oil
- salt and pepper
Bring oven at 180°C (350F)
- In a bowl, mix the potato slices, 1 tbsp of olive oil, salt and pepper
- Add to a baking sheet + rack in the oven for 15 minutes at 180°C (350F) leave space on the rack for the fish later
- During that time prepare the fish by cleaning it, making sure there is no scales on the skin, then pat dry
- Salt and pepper the fish on both sides
- Add the cornstarch on the skin with a drizzle of olive oil
- When the potato have been in the oven for 15 minutes, add the fish fillet skin side up and the pepper next to the potato slices, cook another 15 minutes
- During that time, bring a pot of water to boil
- Add the asparagus to the boiling water (1 minute for thick ones, 30 seconds thin)
- Serve the fish on the potato slices, asparagus, plus add the capers, parsley, a drizzle of olive oil and extra salt on the fish and voila!