Name: Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 4 1-inch fillets hake (or cod, haddock, or flounder); Sea salt, to taste; Freshly ground pepper, to taste; 3 tablespoons extra virgin olive oil; 2 medium onions, thinly sliced; 3/4 cup manzanilla or fino sherry (or a very dry white wine); 4 teaspoons bread crumbs; 3 cloves garlic, minced; Fresh dill, chopped (about 2 tablespoons); Extra virgin olive oil, for drizzling

If you’re looking for a simple, flavorful dish that brings a touch of Spanish magic right into your kitchen, you’ve got to try this Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe. I absolutely love how the tender white fish absorbs the sweet, slowly cooked onions and bright, fresh dill. Whether you’re cooking hake, cod, or even haddock, this recipe makes a delightful, healthy weeknight supper that never disappoints. Stick with me, and I’ll share all my tips so you nail it perfectly every time.

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Why You’ll Love This Recipe

Simple Ingredients: Uses everyday pantry staples that come together beautifully.
Quick and Healthy: Ready in just 30 minutes, making it perfect for busy nights.
Authentic Spanish Flavor: The sherry and dill add a touch of Mediterranean charm.
Versatile and Easy to Customize: Swap fish types or tweak herbs to your taste.

A white plate with a piece of cooked white fish topped with a layer of golden brown cooked onions and small green dill leaves, showing flaky texture inside where a bite is taken. Next to the fish are smooth, creamy mashed potatoes in pale yellow, and a small portion of cooked onions in light golden color. A silver fork rests on the plate background. The surface beneath is white marbled texture. In the blurred background, there is a small white bowl with green dill sprigs and another white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What I love about the ingredients in this Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe is how each one plays a simple yet critical role. The onions get sweet and soft, the sherry brings a little acidity and depth, and of course, fresh dill adds that distinctive fresh herbal note. When shopping, grab the freshest fish you can find and don’t skimp on good quality olive oil—it really makes a difference!

Extra virgin olive oil: Use a good quality one for the best flavor, since it’s drizzled on at the end too.
Onions: Medium size, sliced thinly for even cooking and that melt-in-your-mouth texture.
Manzanilla or fino sherry (or dry white wine): Adds complexity—you don’t want anything sweet here.
Hake fillets: You can also use cod, haddock, or flounder if hake isn’t available.
Sea salt and freshly ground pepper: Essential seasoning for the fish and onions.
Bread crumbs: This adds a subtle crunch and helps carry the garlic and dill flavor.
Fresh dill: The star herb that makes this dish sing with freshness.
Garlic cloves: Minced finely to blend in without overpowering the fish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this dish pretty traditional most of the time because the flavors are just spot on. But hey, you can always customize! Feel free to experiment with herbs or add a little heat. Cooking is all about making dishes your own, so have fun with it.

Add a Little Heat: When I want a kick, I sprinkle in some crushed red pepper flakes with the garlic and dill before baking—it brightens things up without stealing the show.
Herb Mix: Sometimes I swap half the dill for fresh parsley or tarragon for a different herbal vibe.
Wine Swap: If you don’t have sherry, I’ve subbed dry white vermouth or even dry white wine, and it still turns out lovely.
Vegetarian Version: While not traditional, swapping in firm tofu and baking with the onion-dill topping works surprisingly well!

How to Make Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe

Step 1: Slow-Cook the Onions Until Sweet and Tender

Heat your olive oil in a large pan over medium-high heat and add the thinly sliced onions. Stir frequently for the first couple of minutes—they should start to soften without browning too quickly. Then, cover the pan and reduce the heat to low, letting the onions slowly cook for about 10 minutes. Stir occasionally so they don’t stick or burn. This slow cooking is what brings out the natural sweetness that pairs beautifully with the fish.

Step 2: Add Sherry and Reduce

Turn the heat back up to medium and pour in the sherry or dry white wine. Let it simmer until reduced by about three quarters. This concentrates the flavor and gives the onions that lovely, slightly tangy depth. Once done, remove from heat and set aside.

Step 3: Prepare the Fish and Layer the Flavors

Place your hake fillets in a baking dish and season them well with sea salt and freshly ground pepper. Next, spoon the onions evenly over the fish, covering each fillet like a cozy blanket. This layering allows the fish to steam gently under the onions, soaking up all those aromatic flavors.

Step 4: Garlic, Dill & Breadcrumb Topping

In a small bowl, mix together the minced garlic, bread crumbs, and some chopped fresh dill. Sprinkle this mixture over the onion-topped fish, and then don’t be shy about drizzling extra virgin olive oil all over—this helps keep the fish moist while baking and adds richness. This topping adds a hint of crunch and loads of herbaceous flavor that’s simply irresistible.

Step 5: Bake Until Perfectly Cooked

Preheat your oven to 400°F (205°C) and bake for about 15 minutes. The fish should be opaque and flake easily when tested with a fork, and if you have a thermometer, aim for an internal temperature of around 140°F (60°C). Don’t overcook — I’ve learned this the hard way — because hake can dry out quickly. Once baked, remove from oven and let rest for a couple of minutes before serving.

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Pro Tips for Making Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe

Go Low and Slow With Onions: Patience here pays off—the sweeter the onions, the better the final flavor.
Use Fresh Dill: Dried simply won’t do justice in this dish. Fresh dill brightens and livens every bite.
Don’t Skip the Olive Oil Drizzle: It keeps the fish moist and adds a glossy, luscious finish that’s addictive.
Check Doneness Early: Hake cooks quickly, so start checking around 12 minutes to avoid drying it out.

How to Serve Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe

A white plate with three main layers: a smooth, creamy pale yellow mashed potato swirl on the left, drizzled with light yellow olive oil and topped with a small green herb sprig; on the right, a layer of translucent cooked onions that look soft and slightly caramelized, spread over and around the third layer, which is a piece of light brown cooked fish, topped with more cooked onions and sprinkled with green herbs. The plate sits on a white marbled surface, with a fork and knife placed to the right of the plate, and a bowl of fresh green herbs slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this dish with an extra sprinkle of fresh dill just before serving. Sometimes I add a thin wedge of lemon on the side for that fresh citrus zing which cuts through the richness perfectly. A few cracked black peppercorns right on top also give a subtle bite that makes the whole dish pop.

Side Dishes

My go-to sides with Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe are creamy mashed potatoes or fluffy couscous to soak up the delicious juices. Steamed broccoli or green beans add a lovely crunch and a fresh counterpoint to the softness of the fish and onions.

Creative Ways to Present

For special occasions, I’ve served this fish on a bed of saffron-infused rice and garnished with edible flowers or microgreens for a restaurant-worthy look. It’s surprising how a few thoughtful touches turn this humble dish into something truly elegant.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The flavors deepen nicely overnight, but be gentle when reheating so the fish doesn’t dry out.

Freezing

I haven’t personally frozen this dish since fresh fish tastes best fresh, but if you want to prepare ahead, consider freezing the cooked onions separately from the fish for a better texture after thawing.

Reheating

To reheat, I use a gentle oven heat at 300°F (150°C) covered with foil for about 10 minutes. This keeps the fish moist and prevents the onions from overcooking further. Microwave tends to dry out hake quickly, so I avoid it if possible.

FAQs

Can I use other types of fish besides hake in this recipe?

Absolutely! While hake is traditional, you can use cod, haddock, or flounder as great alternatives. Just make sure the fish you choose cooks quickly and flakes easily. Adjust cooking time slightly if your fillets are thicker.
What if I don’t have sherry—what’s a good substitute?

If you don’t have manzanilla or fino sherry, a dry white wine or a dry vermouth will work well. Avoid sweet wines to keep the balance of flavors intact.
How do I know when the fish is cooked perfectly?

Your fish is done when it turns opaque and flakes easily with a fork. If you have a thermometer, it should register about 140°F (60°C). Be careful not to overcook, or it might get dry.
Can I prepare this recipe ahead of time?

You can prep the onions and garlic-dill topping ahead and keep them refrigerated, then assemble and bake just before serving for maximum freshness.

Final Thoughts

This Hake with Onions and Dill (Merluza Encebollada con Eneldo) Recipe holds a special place in my heart because it’s such a straightforward dish that’s bursting with elegant flavors. It’s perfect when you want to impress without spending hours in the kitchen. I hope you enjoy making and sharing it as much as I do—there’s something so satisfying about the simple sweetness of the onions marrying the delicate fish, all brightened up by dill. Give it a try; I’m sure it’ll become one of your favorite go-to recipes!