Oven-Baked Hake with Potatoes, Lemon & Capers

This is the kind of dish that doesn’t try to impress loudly — it simply works.
Gentle, balanced, and familiar in the best way. Soft hake, tender potatoes, lemony brightness, and salty capers come together into something that feels both comforting and quietly elegant. A recipe for when you want real food that tastes clean, honest, and deeply satisfying.

Ingredients

For the fish & potatoes

• 700 g hake fillets (thawed if frozen)
• 400 g potatoes
• 20 g garlic, minced
• 1 lemon, thinly sliced
• 30 g capers
• 15 g olive oil
• 10 g salt
• 2 g black pepper
• Fresh dill or parsley sprigs (for stuffing the fish)

For the sauce

• 100 g mayonnaise
• 10 g fresh dill, finely chopped
• 10 g capers, chopped
• Lemon juice and zest, to taste
• 0.5 g black pepper

For serving

• Fresh spinach leaves or mixed salad greens

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Method

Preheat the oven to 200°C.

Cut the potatoes into smaller, even-sized pieces. Slice the lemon thinly.

In a small bowl, mix part of the lemon slices with capers and minced garlic. Massage this mixture gently into the hake.

Arrange the hake and potatoes on a baking tray. Drizzle everything with olive oil and season with salt and black pepper. Place a few dill or parsley sprigs and extra lemon slices inside the fish.

Bake in the preheated oven for 20–30 minutes, until the fish is flaky and the potatoes are tender and lightly golden.

While the fish is baking, prepare the sauce. Finely chop the remaining dill and mix it with mayonnaise, chopped capers, lemon zest, lemon juice, and black pepper. Taste and adjust acidity as needed. Serve the baked hake and potatoes with the sauce on the side and fresh spinach or salad leaves.