I looked up a couple tips on cooking Hake, experimented a little, and came up with this delicious recipe.
3 or 4 Hake Loins, thawed (I was cooking for three people, but four loins would work just fine)
1 Tbsp olive oil
2 Cloves garlic, finely chopped
1 Small Vidalia Onion, diced
3 Tbs Butter or Margarine
1/2 Cup Dry White Wine
3 Tbsp Fresh Parsley, finely chopped
1. Heat the oil on medium high heat. Add garlic and saute for a couple minutes. Then add onion, and continue sauteing until the onion starts to brown (10-15 minutes)
2. If you have enough room in your pan, simply move the onions over and place the Hake on the pan; otherwise, remove enough onion to make room. Once you add them to the pan, also add about a tbsp of butter cut in a few pieces around the loins. Cook on medium heat for about 4-5 minutes; then flip and cook the other side 4-5 minutes. Be careful, because this fish falls apart easily!
3.When the fish is white and opaque, or has an interior temperature of 145 degrees F, it's ready! Put the fish on a separate plate and keep warm. Don't dump the remaining oil!
4. In the same pan add the wine, parsley, and remaining butter. Squeeze a half of lemon in the pan, being careful not to add any unwanted seeds. Heat on medium high heat until slightly reduced, about 5-7 minutes. Let cool for a minute or two. Add sauce to your Hake, and done!
For a side dish, I decided on cous cous. I always buy Near East because it's inexpensive, easy to make, and tastes great! I wanted to add more texture to the cous cous; so I diced up a clove of garlic, one vidalia onion, and one red bell pepper, and lightly sauteed them together in olive oil on medium heat for about 15 minutes and then combined it with the cous cous.
I wanted to saute some spinach as well, but we were too hungry! The kitchen smelled soooo good while I was cooking that we couldn't wait another minute! It turned out perfect; the fish was so juicy and the lemon/butter/wine sauce went so well with the fish, even mixed in great with the cous cous! This recipe would also work great with cod, haddock, or flounder.