Hake with Onions and Dill (Merluza Encebollada con Eneldo)

5 from 1 vote

Hake with Onions and Dill (Merluza Encebollada con Eneldo)

Hake with onion and dill is a simple, 30-minute Spanish recipe that is both healthy and delicious. If you've never cooked a Spanish fish recipe before, this is a great one to try!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Spanish

Servings: servings

Calories: 163.84kcal

Author: Lauren Aloise

Ingredients

3 tablespoons extra virgin olive oil
2 medium onions thinly sliced
¾ cup manzanilla or fino sherry or a very dry white wine
4 1-inch fillets hake or cod, haddock, or flounder
sea salt
freshly ground pepper
4 teaspoons bread crumbs
fresh dill
3 cloves garlic minced
extra virgin olive oil for drizzling

US Customary - Metric

Instructions

Heat the olive oil in a large pan and sauté the onions on a medium high heat for a couple of minutes, stirring frequently. Cover the onions and lower the heat, then cook for 10 minutes, stirring occasionally.
Turn up the heat to medium, then add the sherry and cook until it's reduced by three quarters. Remove the onions from the heat.
Place the fish into a baking pan and season with salt and pepper. Cover the fish with the onions.
Mix the minced garlic, breadcrumbs, and some chopped fresh dill together and sprinkle this seasoning over the fish. Drizzle abundantly with extra virgin olive oil.
Bake at 400°F (205°C) for about 15 minutes, or until the fish is cooked through and has an internal temperature of 140°F (60°C).
Serve with your choice of a side, such as rice, mashed potatoes, couscous, or broccoli. Enjoy!

Notes

You can swap out the hake for cod, haddock, or even flounder if you can't find hake. The sherry can be substituted with a very dry white wine.
Hake doesn't need to be cooked very long, but always check it with a thermometer to make sure it's reached an internal temperature of 140°F (60°C).

Nutrition