Gomes de Sá Style Hake Fillets
A Portuguese-inspired classic that turns simple hake fillets into a deeply flavorful dish. Marinated in lemon and garlic, pan-fried with golden potatoes, then finished in the oven with fresh parsley, green olives, and sliced hard-boiled eggs — this hearty recipe is comfort food at its finest.
🛒 Ingredients
6 servings
- 500 g hake fillets
- 3 onions, sliced into rings
- 2 garlic cloves, thinly sliced
- Juice of 2 lemons
- 500 g potatoes, boiled in salted water and sliced
- 2 hard-boiled eggs
- 100 g pitted green olives
- 100 ml extra virgin olive oil
- Salt to taste
- Fresh parsley, chopped, to taste
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Directions
- 1
Cut the hake fillets into wide strips of about 4 cm.
- 2
Make the marinade: combine 1 sliced onion, 1 garlic clove, lemon juice, and a pinch of salt. Add the fish strips and marinate for at least 1 hour, or overnight in the refrigerator for best results.
- 3
Heat the olive oil in a large skillet over medium-high heat. Sauté the remaining 2 onions and garlic clove, stirring until lightly golden.
- 4
Add the sliced potatoes and the marinated hake strips. Cook for 10 minutes, stirring frequently to prevent sticking.
- 5
Cover the pan, sprinkle with fresh chopped parsley, and cook on low heat for another 3 minutes.
- 6
Transfer everything to a baking dish and bake at 180 °C (350 °F) for approximately 15 minutes until the surface is lightly browned.
- 7
Remove from the oven, garnish with sliced hard-boiled eggs and green olives, and serve hot.
💡 Chef's Tip
Marinating the fish overnight makes a noticeable difference — lemon and garlic penetrate deeply, giving the dish a much more intense and rounded flavor. Cod or pollock are excellent substitutes for hake.
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