Oven-baked Hake Medallion
Oven-baked Hake Medallion

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, oven-baked hake medallion. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Oven-baked Hake Medallion is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Oven-baked Hake Medallion is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have oven-baked hake medallion using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oven-baked Hake Medallion:
  1. Make ready Frozen hake medallion fish
  2. Prepare Marinade
  3. Prepare Lemon juice, zest
  4. Make ready cubes Stock
  5. Take Garlic
  6. Take Oil/Butter

Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs. Simply baked paper baking cups are the ideal accessory for elegant entertaining every day. perfect for sweet treats such as strawberry shortcake, berry crumble or an ice cream sundae or a generous single serving of savory foods like mac-n-cheese, chili, salad. Fresh hake in a creamy, lightly curried sauce, baked until just cooked through, served with spiced rice and blanched sugar snap peas.

Steps to make Oven-baked Hake Medallion:
  1. Make marinade Oven-baked Hake Medallion1. Marinade Oven-baked Hake Medallion1. Grill for 45 minutes Oven-baked Hake Medallion1. Serve with parsley and lemon wedges

Instead of my normal pan-fried hake, I wanted to do something a little different so I made a creamy, spiced sauce to cover the hake with and baked it all off until the. It works really well here with either hake or cod, creating a colourful and flavoursome dish that's great for entertaining. Tip the chickpeas into a large roasting tin and nestle the fish, skin-side down, among them. Dot over the nduja, and season with sea salt and black. An unusual idea, but a wonderful taste - hake and potatoes baked in mayonnaise until golden.

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