Pan-Roasted Hake

A member of the cod family, hake has long taken a back seat to the more popular cod. But, because so much pressure has been put on other New England fish species, alternatives like hake are becoming popular. This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months. 

The New England Kitchen

• 1/4 cup canola oil 

• 4 (7-ounce) hake fillets, skin removed 

• 1 tablespoon unsalted butter 

• 3 tablespoons freshly squeezed lemon juice 

• 1 teaspoon fresh thyme leaves 

• Kosher salt and freshly ground white pepper 

Preheat the oven to 375°F.

In a large, oven-safe saute pan, heat the oil over medium-high heat. Place the hake in the hot oil, presentation side down. Cook for 2 minutes, then lower the heat. Add the butter to the pan and let it brown around the fish for 3 to 4 minutes. Remove the pan from the heat and carefully flip the fish over. Transfer the saute pan to the oven and bake for 5 minutes.

Remove the fish fillets to a serving platter. Brush the fillets with the lemon juice and garnish with thyme leaves. Season with salt and white pepper.