Baked Hake with a Confit of Onion, Garlic and Lemon
By cooking the hake on a bed of almost caramelised garlic, onion and lemon you get a beautifully fragrant flavour to the dish, and your kitchen will smell wonderful. The confit can be made in advance, so it's a good choice for entertaining.
- 4 hake steaks
- 1 large onion
- 4 garlic cloves
- 100g (4 oz) unsalted butter
- 85ml (3 fl oz) dry white wine
- 1 lemon
- ½ tsp salt
- 2 bay leaves
- 300ml (10 fl oz) fish stock
- salt and pepper
- First make the confit by chopping-up the onion and garlic. Melt half the butter in a flameproof casserole dish and fry the onion and garlic gently until soft. Remove the rind from the lemon in thin strips and add to the casserole dish with half of the juice, the wine, one bay leaf and salt. Cover and continue to cook on a low heat on the hob for 30 minutes (or much longer) or until the mixture is very soft.
- Preheat the oven to 230˚C / 450˚F / Gas Mark 8.
- Add half the fish stock to the confit.
- Place the hake steaks on top and season. Add the remaining bay leaf. Cover and bake for 17 minutes, removing the lid or foil for the final 5 minutes.
- Gently remove the fish and keep warm.
- Return the casserole dish to the hob, pour in the remainder of the fish stock and bring to the boil. Add the rest of the butter and, stirring constantly, reduce until the sauce thickens.
- Suggestion - serve on a bed of spinach, with confit over and the fish on top.