When I was thinking about a dish to prepare with lemon, the first thing that came to mind was fish—specifically hake, because of its pleasant taste and how easy it is to eat when using fillets. Other types of fish we often enjoy include carp, mackerel, salmon, and anchovies, prepared in various ways, but I’ll write about those another time.
Hake has a mild flavor and a softer texture compared to many other fish. It’s also more affordable than, for example, cod. It’s easy to digest and recommended for children, the elderly, and people with sensitive digestion.
🛒 Ingredients:
750g frozen hake fillets
1kg potatoes
250g mushrooms
Olive oil
2 cloves garlic
Lemon
Flour
Onion
100 ml milk
Fresh dill (1 stalk)
Salt to taste
👨🍳 Preparation:
In a glass baking dish, I arranged the thawed hake fillets, added salt, brushed them with olive oil, and sprinkled finely chopped garlic on top. Then I added a few drops of lemon juice.
Next, I prepared the potatoes—washed, peeled, and cut lengthwise into quarters. I salted them and coated them with olive oil.
I also washed a few florets of cauliflower and broccoli, but added them later during baking: cauliflower 10 minutes before the end, and broccoli 3 minutes before the end.
Since potatoes require about 60 minutes at 200°C, hake 30 minutes, cauliflower 10 minutes, and broccoli 3 minutes, I carefully timed and removed each ingredient separately to avoid overcooking.
🍄 Mushroom Sauce:
I washed and peeled the mushrooms, then diced them into small cubes.
In a pan, I added 2 tablespoons of olive oil and half a tablespoon of flour, stirring constantly. Then I added dill, salt, and a few drops of lemon juice, followed by the mushrooms.
I kept stirring to prevent lumps, then added 100 ml of milk and continued cooking on low heat for 2–3 minutes until the sauce reached a pudding-like consistency.
🍽️ Serving:
I served everything warm on a plate and poured the hot mushroom sauce over it.
We just baked the ready-made fish nuggets from the picture at the beginning of the blog in 8 minutes for children who didn't have the patience to eat hake for a short time.
This is a very healthy meal—not only because of the hake, but also thanks to mushrooms, dill, lemon, and other ingredients. Hake is rich in essential fatty acids, proteins, minerals, vitamin B12, phosphorus, selenium, and iodine, all important for heart health, the nervous system, thyroid function, and immunity.
It’s easy to digest and keeps you full for a long time.
Among other things, I made this dish to participate in the @HiveTopChef competition.
Try this recipe your own way at home and let me know your impressions so we can exchange experiences.
Until the next meal—enjoy and stay healthy!