Description
Hake with Onions and Dill (Merluza Encebollada con Eneldo) is a classic Spanish fish dish featuring tender hake fillets baked with caramelized onions, fragrant fresh dill, garlic, and a splash of dry sherry. This healthy and flavorful recipe is quick and easy to prepare, making it perfect for a comforting weeknight meal or elegant dinner. The combination of sweet onions and aromatic dill beautifully complements the delicate fish, resulting in a deliciously moist and savory dish.
Ingredients
Scale
Fish and Seasoning
- 4 1-inch fillets hake (or cod, haddock, or flounder)
- Sea salt, to taste
- Freshly ground pepper, to taste
Onions and Sauce
- 3 tablespoons extra virgin olive oil
- 2 medium onions, thinly sliced
- 3/4 cup manzanilla or fino sherry (or a very dry white wine)
Topping
- 4 teaspoons bread crumbs
- 3 cloves garlic, minced
- Fresh dill, chopped (about 2 tablespoons)
- Extra virgin olive oil, for drizzling
Instructions
- Sauté the onions. Heat 3 tablespoons of extra virgin olive oil in a large pan over medium-high heat. Add the thinly sliced onions and sauté for about 2 minutes, stirring frequently until they begin to soften.
- Simmer the onions. Cover the pan and reduce heat to low. Cook the onions gently for 10 minutes, stirring occasionally to prevent sticking or burning until they are tender and translucent.
- Deglaze with sherry. Increase the heat back to medium and pour in 3/4 cup of dry sherry or white wine. Cook the mixture until the liquid has reduced by three-quarters, intensifying the flavor of the onions. Remove from heat.
- Prepare the fish. Place the hake fillets in a baking dish. Season each fillet with sea salt and freshly ground black pepper to taste, ensuring even seasoning.
- Top with onions. Spoon the caramelized onions evenly over the seasoned fish fillets to create a flavorful layer.
- Make the garlic-dill topping. In a small bowl, combine the minced garlic, bread crumbs, and chopped fresh dill. Sprinkle this mixture evenly over the onion-topped fish. Drizzle generously with extra virgin olive oil to enhance moisture and flavor.
- Bake the fish. Preheat your oven to 400°F (205°C). Bake the fish uncovered for about 15 minutes, or until the fish is cooked through and reaches an internal temperature of 140°F (60°C). The fish should be opaque and easily flake with a fork.
- Serve. Remove the dish from the oven and serve immediately with your choice of side dishes such as rice, mashed potatoes, couscous, or steamed broccoli. Enjoy the vibrant flavors of this traditional Spanish meal.
Notes
- This hake with onions and dill recipe takes approximately 30 minutes from start to finish, perfect for a quick, healthy weeknight dinner.
- If you cannot find hake, similar white fish like cod, haddock, or flounder can be substituted without loss of flavor or texture.
- The dry sherry adds a lovely depth to the onions, but if unavailable, use a dry white wine as an alternative.
- Ensure not to overcook the fish to keep it moist and tender; the ideal internal temperature is 140°F (60°C).
- Fresh dill is crucial to achieve the authentic herbaceous taste; dried dill can be used in a pinch but fresh is preferred.
Nutrition
- Serving Size: 1 fillet with onions and topping
- Calories: 164 kcal
- Sugar: 2.9 g
- Sodium: 20 mg
- Fat: 10.7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.85 g
- Trans Fat: 0 g
- Carbohydrates: 8.5 g
- Fiber: 1.1 g
- Protein: 22 g
- Cholesterol: 50 mg
