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Hake Fillet with Jasmine Rice

Photo: Cyd McDowell
Prep time 10 mins
Other time 15 mins
Yield Makes 4 servings
This simple fish entree calls for hake, a type of fish most popular in Europe, but you can substitute cod or snapper. 


  • 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

Nutrition 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

How to Make It

  1. 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.

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