Hake loin recipe au gratin with vermouth

I love fish and I usually look for recipes to eat it in a thousand and one ways. Some time ago a good friend told me that he was preparing this recipe and he really wanted to try it, so I got down to work to make this hake loin au gratin with vermouth.

You can also prepare the recipe with cod fillets or with sea bass if you prefer, but in my opinion, with a good fresh hake fillet it is great. The fish flakes are very juicy and the mixture of ingredients from the gratin crust and the bottom onion bed combine in an incredible way.


For 2 persons
  • Hake 2 loins of 200 g each
  • White vermouth 125 ml
  • Onion 1
  • Breadcrumbs 2 tablespoons
  • Garlic clove 1
  • Fresh parsley a few sprigs
  • Extra virgin olive oil
  • Salt and pepper to taste

How to make hake loins au gratin with vermouth

Difficulty: Easy
  • Total time 20 m
  • Elaboration 20 m

We start by preparing the onion bed and the crust that covers the fish. To do this, we chop the onion in brunoise and poach it for five minutes in a pan with a little olive oil. When the onion is soft, add the vermouth and let it cook for 5 minutes.

We reserve half of that preparation to make the bed of each plate and add the very chopped garlic and parsley, the lemon zest and the breadcrumbs to the other half. We mix and use that dough to cover the hake loins.

We put a tablespoon of oil in a baking dish and place in it the loins of hake lightly seasoned and covered by the mixture of breadcrumbs and onion with vermouth with garlic, parsley and lemon.

Cook in the oven at 180ºC for ten minutes and gratin for two or three more minutes. When the fish is ready, we take it out of the oven, placing the loins on the bed of onion and we serve it immediately.

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