Hake (oslich) is one of the most eaten fish in Macedonia. We get it imported in frozen condition. Baking fish is always a challenge in the kitchen. That's why the simplest and safest way is to fry it. But because I like challenges and I prefer roasted, not fried, I roasted my fish.
My fish was in the freezer. If your fish is frozen, please consider defrosting in cold water or in the fridge. Do not defrost any fish in warm water or other warming methods since it can course forming bacteria in the fish. This procedure is advised to use in any meat.
My fish was in the freezer. If your fish is frozen, please consider defrosting in cold water or in the fridge. Do not defrost any fish in warm water or other warming methods since it can course forming bacteria in the fish. This procedure is advised to use in any meat.
Ingredients:
- 1 kg pieces of hake
- corn flour for sprinkling
- half a bunch of chopped parsley
- half a head of chopped garlic
- 2 squeezed lemons
- 100 ml olive oil (70 ml + 30 ml)
- salt and other spices to taste
- Dip each piece of fish in corn flour, salt well on both sides and place in a slightly oiled non sticky pan.
- Mix the lemon juice, parsley and garlic aside.
- Heat the 70 ml oil to be hot.
- First sprinkle the fish with hot oil, then apply most of the lemon marinade from above. Mix the remaining marinade with about 30 ml of fresh olive oil, you will use it as a fish sauce after baking.
- Set the fish to bake at 250 C degrees for about 1 hour. Flip them once during baking and grease them with the oil from the pan. If necessary, add some oil.
Along with the roasting of the fish, I prepared half a kilo of broccoli with 3 potatoes. I cut them into slices, pour 1 inch water, and add olive oil, salt, black pepper and garlic from above. I covered with aluminum foil and put this pan in the bottom of the stove to bake with the fish at the same time. When I took out the fish, I put the pan on the middle rack with no foil for a few more minutes.
