You’ll need;
- 600 – 800 g on fresh Hake loin or fillet.
- Fresh fennel, thinly sliced.
- Spring onions diced.
- A bulb of Garlic.
- 4 knobs of butter.
- Fresh parsley.
- A glass of decent white wine.
- Kitchen foil
Spread approximately 12” x 12” of kitchen foil out on the work surface and rub a knob of butter over the centre of it to grease the foil. Place the sliced fennel and spring onions on the greased surface in the centre of the foil and add thinly sliced garlic and knob of butter too, then mix it together.
Place the Hake fillets on the vegetable, garlic and butter mix and season to your taste.
Sprinkle the fresh parsley on top and add another couple of knobs of butter before bringing the edges of the foil together to make a parcel.
Before sealing it air tight add a half glass of decent white wine and then crimp all the edges to form a seal, leaving enough space around your fish and vegetable mixture for it to steam and bake.
Place the foil parcel in the centre of the pre heated oven at 180 degrees for 20 minutes.
NB, when you remove the parcel please be careful as the wine and garlic and butter sauce will be extremely hot and liable to burn you if you’re not careful. Also when opening the parcel the steam may burn you too if your face is right over it when you do open up the parcel so please do be very careful.
Other than that your Hake with white wine, butter and garlic sauce will be amazing.
I’d serve it with new potatoes and a garden salad or green beans.
Please enjoy this recipe and feel free to leave any comments.
I’m available on the trailer at the wonderful Everton Nurseries Wednesday through Saturday every week.
Thanks for reading
Jeff (September 2025)
