Austrian Hake Recipe

Katherine Bodmer Blog A little bit of crazy

Yesterday when I asked David what he would like for supper he said, “let’s look in the Austrian recipe book”. I opened the book and while paging through it a fish recipe jumped out at me.

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I then “Katherine-ised” it a bit. In other words, edited the recipe a bit and added my own flavour as well.


  • I bought some frozen hake steaks and used four as they were quite small. (I have no idea what Zander is, besides a fish and Pick ‘n Pay never had any. Hake also worked really well)
  • A handful of spinach – I picked this from the garden.
  • 8 basil leaves – also from the garden
  • 100g baby tomatoes
  • Salt
  • Pepper
  • Lemon juice
  • 8 tablespoons of cream
  • Lemon juice
  • Fish spice from Nomu.

What To Do

  • Firstly, defrost the hake. David put them in some hot water to defrost quickly.
  • Pre-heat the oven to 230ºC
  • Roll out some tin foil – enough to wrap the fish.
  • Place fish on to tin foil, sprinkle salt, pepper and fish spice over fish.
  • Add spinach sliced, chopped tomatoes and basil leaves, also sliced.
  • Pour the cream over the fish and add the lemon juice.
  • Wrap the fish up in the foil and pop into the oven and back for 15 – 18 minutes.

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I made some stir-fry while the fish was in the oven to have with the fish. The fish is quite light so I think pairing it with some mash, or new potatoes or even a salad will be quite nice as well.

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Happy cooking!


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