Grilled Hake Recipe: With Tricks So It Doesn’t Break

Grilled Hake Recipe

Learn to prepare grilled hake recipe. It is very juicy and also does not break. In the recipe you will find several tricks to get that and that the hake practically melts in your mouth. It is very simple to prepare it like this, but there are some details you have to take into account if or if it fits you perfectly.

For me, you can not miss a good dressing that accompanies the taste of hake, but that does not mask it and what never fails is a simple green sauce with parsley. In the recipe you will also see how to prepare grilled hake recipe. As a side dish, I have prepared some potatoes cooked first in the microwave and sauteed with oil afterward, but some potatoes cooked as you like, a bowl of cooked white rice or grilled or cooked vegetables are phenomenal.

Grilled hake recipe


  • 1 or 2 slices of hake per person, depending on their size. So that they do not fall apart on the plate, they have to be fresh. The ideal is to cut them a centimeter and a half or two thick.
  • Lemon juice.
  • A few branches of fresh parsley.
  • Olive oil and salt.


The first trick so that the hake is perfect is that it is fresh since the frozen hake tends to be much drier and also crumbs easily.

Before you start cooking the hake, you must have everything else ready, both the garnish and the dressing or sauce that will accompany it.

To prepare the green sauce, wash the parsley, dry it, and finely chop it.

Mix it in a bowl with a lid with lemon juice (quantity to taste), a little salt and extra virgin olive oil.

Close the bowl, shake it well, and you have the green sauce dressing ready.

Let’s go with the hake. The second trick is that the pan you are going to use has to be completely non-stick so that the hake is cooked well and when it is turned over, it does not stick or crumble.

Add some salt to the slices of hake on both sides.

Put the pan on the heat at medium-high temperature with a drizzle of olive oil.

When it is hot, place the hake slices on top and do not move them. The time needed will vary depending on how high the fire is and the thickness of the slices. We are looking that they have browned on the side when it is in contact with the pan. A good trick to know if to turn them around is to do it when from the top we start to see that the fish no longer looks raw but that it becomes whiter. You can also lift a slice a little to see how much it is browning below.

Turn the hake slices over and cook them until that other side browns too.

Serve them on the plates of the diners along with the garnish you have prepared.

Time: 10 minutes

Difficulty: easy

Serve and taste:

This grilled hake should go if or if running to the table and if maybe everyone is already sitting. If you previously believe that it will be leftover. It is better that you do not cook it and leave it in the fridge for 1 or 2 days and even freeze it since once made with the passing of the hours it dries quickly. If you have enough leftover, you can always leave it 2-3 days in the fridge and use it crumbled with a plate of pasta, a salad or with the filling of some empanadas for example.

Grilled hake recipe is a delight because it is very tender and practically melts in the mouth.

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