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Photo: Cyd McDowell Photo by: Photo: Cyd McDowell

Hake Fillet with Jasmine Rice

This simple fish entree calls for hake, a type of fish most popular in Europe, but you can substitute cod or snapper. 

Real Simple NOVEMBER 2004

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:15 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calcium: 31mg
  • Calories: 377
  • Calories from fat: 43%
  • Carbohydrate: 22g
  • Cholesterol: 110mg
  • Fat: 18g
  • Fiber: 0g
  • Iron: 2mg
  • Protein: 29mg
  • Saturated fat: 11g
  • Sodium: 235mg
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Hake Fillet with Jasmine Rice recipe

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