Baked Hake with Olive Oil, Butter and Lemon

The recipe below makes enough for 4. In the pictures above, I only made enough dinner for 2 people, hence the difference in pan sizes and shapes. Keep in mind that the time your fish cooks will vary depending on how thick your fish pieces are and also how hot/cold your oven runs. You should be able to calibrate this recipe within one or two cooking attempts.

2 pounds hake, cut into individual portions
3 tablespoons olive oil
3 tablespoons unsalted butter
4 to 6 fresh thyme sprigs
Juice of 2 lemons
Kosher salt
Freshly ground black pepper
A few lemon slices, optional

1. Preheat the oven to 375 degrees F; position the rack in the middle. Rinse and pat the fish dry.
2. In a 9×13-inch nonreactive roasting pan set over medium heat (you might need to set it over 2 burners), add the olive oil, butter, and the thyme, and warm ountil the butter melts and is foamy – while this is happening, the thyme is infusing the fat. Remove from heat and stir in the lemon juice.
2. Season the fish liberally with salt and a touch of pepper. Don’t be afraid to salt the fish – it can take it. Place the seasoned fish pieces in the roasting pan and add a few lemon slices, if using.Transfer the fish in the oven and bake for 15 to 20 minutes or until the fish starts to flake when pressed gently with a finger; or when a cake tester inserted in the fish for 10 seconds feels warm to touch when pressed against your lower lip. Serve immediately.

Serves 4.