Hake Fillet with Jasmine Rice

Real Simple
Hake Fillet with Jasmine RiceRecipe
Photo: Cyd McDowell
This simple fish entree calls for hake, a type of fish most popular in Europe, but you can substitute cod or snapper. 
Makes 4 servings


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1 1/2 pounds hake or some other firm-fleshed fish fillets, such as cod or snapper, cut into four 6-ounce pieces
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 sprigs fresh dill
3 lemons—2 cut into thin slices and 1 used to make 1 tablespoon zest
6 tablespoons butter
2 cups cooked jasmine rice, kept warm


Prep: 10 Minutes
Other: 15 Minutes

Preheat broiler. Arrange the fillets in a baking dish. Sprinkle with the salt and pepper. Place 2 sprigs of dill, 3 lemon slices, and 1 tablespoon of butter on each piece of fish. Broil until the fish is just cooked and is flaky and opaque, 10 to 12 minutes. Toss the warm rice with the remaining butter and the zest. Spoon the rice onto dinner plates and top with the fish. Serve with steamed cabbage.

Created date

February 2005

Nutritional Information

Calcium 31 mg
Calories 377
Caloriesfromfat 43 %
Carbohydrate 22 g
Cholesterol 110 mg
Fat 18 g
Fiber 0 g
Iron 2 mg
Protein 29 mg
Satfat 11 g
Sodium 235 mg