If you want to prepare the gills in a different way, take some fillings and make a light béchamel sauce to bake it. Place the zucchini slices on the bottom and the leek slices on top
Many times it is difficult for us to differentiate our fish recipes. If you want a good idea, then pay attention to this delicious recipe for baked hake with zucchini and leeks, which is also easy to prepare.
The first is to make a light béchamel because it’s just curd in the oven. Place the sliced squash in an ovenproof dish, serving as a base for the juicy hake fillet. And leeks are prepared in advance, in thin slices and browned without grilling. The baked combination, besides being delicious, is the healthiest. If you like to cook it in the oven, see how to do it with clams or sauce in the oven.
One of the most classic preparations of hake is in green sauce. Take a look at all our suggestions for hack recipes.
Baked Hake in the Oven Baked Fish Easy
- 4 hake fillets
- 1 zucchini
- 1 leek
- 500 milliliters of skimmed milk
- 2 tablespoons of flour
- 2 spoons of butter
- 1 pinch of nutmeg
- Olive oil
How to make baked hake with zucchini and leeks
- Prepare the béchamel. Fry flour with melted butter in a pan. Add milk to the liquid and season with salt, pepper and nutmeg. Cook for 5 minutes, stirring constantly, until we get a light béchamel.
- Brown the leeks. Clean the leek, wash and dry. Cut it into thin slices and brown them, in batches, in plenty of oil. Leave to drain on absorbent paper.
- Place zucchini and hake. Peel the zucchini, wash and cut into thin slices. Place them in a fireproof bowl and arrange the clean and seasoned embers on top.
- Bake and serve. Cover the ham with béchamel sauce and bake for 15 minutes at 180°. Arrange the leek strips on the back of the hake and serve immediately.
THE OPPORTUNITY. Do not overcook the béchamel. leave it slightly liquid to finish cooking in the oven.
Tips for the perfect baked hake with zucchini and leeks
- The courgettes that serve as the basis for the hake must be small and soft, and we cut them into unpeeled and not too thick slices to cover the fireproof plate where we will place the fish on top, covering it with a delicate béchamel sauce.
- Béchamel (or béchamel, following its French origins) is made with flour, butter and milk. In our recipe, we chose it defatted. To prevent lumps from forming, cook it on a low flame, stirring well and adding milk little by little. Although béchamel sauce is by definition a thick sauce, in this recipe we leave it more runny to finish the curd in the oven.
- Ask for the hake to be cut in the back at the hatchery. But if you have already bought it whole, then clean the scales well from the grain, cut off the fins and clean with water. Then, with a very sharp knife, cut off the tail and carefully open it, removing the central spine. With the head, you can later make fumet.
- If you have frozen hake, let it thaw for 24 hours in the upper part of the fridge, covered to prevent it from smelling, then you can dry cook it.
with information from Easy cook