Main content starts here, tab to start navigating

Mustard Roasted Hake

Mustard Roasted Hake (adapted from Ina Garten)
Serves 4


1lb hake filet
Salt and pepper
8oz crème fraiche
3 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
2 Tbsp shallots, minced
2 tsp capers, drained


  1. Thaw hake filet in fridge 16-24 hours before using.
  2. Preheat the oven to 425 degrees.
  3. Line a sheet pan with parchment paper.
  4. Season filets generously with salt and pepper and place on prepared sheet pan.
  5. Combine the crème fraiche, both mustards, shallots, capers and ½ tsp of pepper in a small bowl.
  6. Spoon mustard mixture over seasoned hake filets, evenly coating the fish until completely covered.
  7. Bake for 10-15 minutes (the fish will flake easily at the thickest part with it’s done).
  8. Spoon any excess sauce in the pan over filets and server warm!