Hake and clams in parsley and wine sauce

This hake and clam one-pan bake a great dish to cook for guests at Easter when you want something light but full of flavor. Hake has a firm texture that holds up well in the oven and a mild taste that pairs perfectly with the wine and parsley sauce. The clams add a little theater when they open in the pan and bring a natural saltiness to the dish.

Start by crisping the hake skin in a hot pan before baking. This keeps the skin from going soft in the oven and gives the fish a nice contrast in texture. Use a good fish stock and dry white wine for depth. Stir the flour in well before adding the liquid to avoid lumps.

Make sure the clams are clean and discard any that don’t open after cooking. This is best served hot from the oven with crusty bread for dipping. It feels special without being fussy – the perfect addition to a light Easter menu.

Ingredients

• Serves 6
• 3 tablespoons olive oil
• 6 hake fillets (about 5–5.5 oz each)
• Salt and black pepper
• 3 garlic cloves, crushed
• 1 tablespoon all-purpose flour
• ¾ cup dry white wine
• 1½ cups high-quality fish stock
• 14 oz clams
• 3 tablespoons finely chopped flat-leaf parsley
• 1 small lemon, sliced

The Homes & Gardens method

1. Preheat the oven to 320°F.

2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat (we really like this versatile 3.6 quart Lodge casserole pan from Amazon which transfers from hob to oven to table, and comes in a range of colors). Season the hake fillets with salt and pepper, then place them skin-side down in the hot pan.

3. Cook for two to three minutes, until the skin is crisp. Remove and set aside on a plate, skin-side up.

4. Reduce the heat to medium-low and wipe out the pan with a paper towel.

5. Add the remaining 1 tablespoon of olive oil and the crushed garlic. Sauté briefly to release the aroma. Stir in the flour and mix well, then gradually pour in the wine and fish stock, whisking to prevent lumps.

5. Bring the mixture to a boil. Add the clams and simmer for one minute. Stir in the chopped parsley and season the sauce to taste.

6. Return the hake to the pan, nestling the fillets into the sauce but keeping the skin exposed. Top each fillet with a lemon slice. Transfer the pan to the oven and bake for eight to 10 minutes, or until the hake is cooked through and the clams have opened.

7. Serve immediately with plenty of crusty bread to soak up the sauce.

Serve straight from the oven with good bread and a glass of wine. Looking for sides? Our grilled asparagus with pickled red onion is perfect.