How to Cook Hake Loin

Hake loin is a fantastic choice when you want a simple fish dinner without loads of preparation. It's mild, delicate and flaky, while the thicker loin cut gives you a generous piece of fish that works beautifully with a range of flavours.

Whether you're pan-frying, baking or grilling, hake doesn't need much fuss. A little butter, lemon and fresh herbs are often all you need.

Here's how to cook hake loin at home.

How to Pan-Fry Hake Loin

Pan-frying is one of the easiest ways to cook hake and gives the outside a lovely golden finish while keeping the fish tender and flaky.

You'll need:

• Hake loin
• A little olive oil
• Butter
• Salt and black pepper
• Fresh lemon
• Fresh parsley, optional

Method:

1. Bring the hake out of the fridge

Take your hake loin out of the fridge around 10–15 minutes before cooking and pat it dry with kitchen paper. Removing excess moisture will help it colour nicely in the pan.

2. Season the fish

Season both sides with a little salt and freshly ground black pepper.

3. Heat your pan

Place a non-stick or heavy-based frying pan over a medium-high heat and add a drizzle of olive oil.

4. Cook the hake

Place the hake into the hot pan and cook for around 3–4 minutes on each side, depending on the thickness of the loin.

You want the outside to become lightly golden while the centre remains moist and flaky.

5. Add butter and lemon

Towards the end of cooking, add a small knob of butter to the pan. Once melted, squeeze over some fresh lemon juice and spoon the buttery juices over the hake.

6. Check it's cooked

The hake should be opaque throughout and flake easily when gently pressed with a fork. If you have a food thermometer, aim for around 63°C at the thickest part.

Finish with a little fresh parsley and serve immediately.

How to Oven-Bake Hake Loin

Baking is an easy, hands-off way to cook hake, particularly if you're preparing dinner for the family.

Method:

1. Heat your oven to 200°C / 180°C fan / Gas Mark 6.
2. Place the hake loin in a lightly oiled baking dish.
3. Season with salt and black pepper.
4. Add a few slices of lemon and a little butter.
5. Bake for around 12–15 minutes, depending on the thickness of the fish.
6. Check that the centre is opaque and flakes easily before serving.

For something a little different, try topping the hake with breadcrumbs, parsley, garlic and lemon before baking.

 

How Long Does Hake Loin Take to Cook?

The cooking time depends on the thickness of your hake loin and the cooking method.

As a general guide:

These are only guidelines, so always check the thickest part of the fish before serving.

The most important thing is not to overcook hake. Its delicate flesh can dry out if left on the heat for too long.

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What Does Hake Taste Like?

Hake has a mild, clean flavour and tender, flaky texture, making it a great option if you enjoy white fish but don't want something too strongly flavoured.

It's also incredibly versatile. Hake works particularly well with:

• Lemon and butter
• Garlic and herbs
• Chorizo
• Tomatoes
• Chilli
• Creamy sauces
• Breadcrumbs
• Mediterranean-style vegetables

Because of its mild flavour, it's also an excellent fish for curries, stews and other dishes where it can take on the flavours of the sauce.

What to Serve with Hake Loin

For a simple dinner, serve your hake with buttery new potatoes, seasonal vegetables and a wedge of lemon.

Other good combinations include:

Hake + crispy potatoes + lemon & herb butter

Hake + roasted tomatoes + olives + garlic

Hake + chorizo + chickpeas + tomatoes

Hake + creamy sauce + mashed potato

Hake + fresh salad + roasted vegetables

 

Looking for Fresh Hake Loin?

If you're ready to give it a try, our fresh hake loin is prepared by our experienced fishmongers and ready to cook at home.

It's a versatile cut that's ideal for pan-frying, baking, grilling, curries and hearty fish dishes.

👉 Shop Fresh Hake Loin at AO Seafoods

With next-day UK delivery, you can have fresh fish delivered straight to your door.

AO Fishmonger's Tip

Don't overcomplicate hake. It's a delicate fish, so a hot pan, a little butter, fresh lemon and a few herbs are often all you need.