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Merluza al Horno

Serves 4 Entree gluten-free, dairy-free, seafood, Fish

Merluza al Horno

Merluza al Horno is a staple of Argentinian weeknight dinners, a dish that brings the sea to the table with comforting simplicity. This baked hake recipe hails from the coastal regions, where fresh fish is abundant and enjoyed regularly. It's a go-to choice for a gentle supper that doesn't demand extra frills, offering a straightforward yet satisfying meal after a busy day.

The dish captures the essence of tender hake fillets nestled on a bed of sweet onions and ripe tomatoes, lightly kissed by a splash of white wine. The result is a harmonious blend of flavors, where the subtlety of the fish is complemented by the savory sweetness of the vegetables. A drizzle of olive oil ties everything together, creating a juicy, fragrant bake that invites you to savor each bite.

Ingredients

  • 4hake fillets
  • 2onions, sliced
  • 2tomatoes, sliced
  • 3 tbspolive oil
  • white winea splash
  • to tastesalt

Method

  1. Preheat your oven to 190°C (375°F). Take a baking dish large enough to fit the fish fillets in a single layer. Spread the sliced onions evenly across the bottom of the dish, followed by the sliced tomatoes. Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with a pinch of salt to enhance their natural flavors.
  2. Place the hake fillets on top of the bed of onions and tomatoes. Ensure the fillets are evenly spaced and not overlapping. Add a splash of white wine over the fish, which will help keep it moist and add a subtle depth of flavor. Drizzle the remaining tablespoon of olive oil over the fish to encourage a golden finish.
  3. Transfer the baking dish to the preheated oven. Bake until the hake is cooked through and flakes easily with a fork, indicating it's done. The vegetables should be tender, and the onions slightly caramelized, which will add sweetness to the dish.
  4. Once baked, carefully remove the dish from the oven. Use a spoon to gently scoop the softened vegetables over the fish, ensuring each fillet is topped with a mixture of onions and tomatoes. This step adds flavor and moisture to the fish.
  5. Serve the Merluza al Horno hot, accompanied by boiled potatoes. The mild, buttery potatoes complement the savory fish and vegetables, creating a balanced and satisfying meal.