---
title: "Chilean Baked Hake with Potatoes — Traditional Oven Recipe"
description: "Hake is undoubtedly one of Chileans' favorite fish, especially when baked in this simple yet delicious recipe, which can be served in various ways."
url: https://www.chileanfoodrecipes.com/baked-hake-recipe-with-potatoes/
date: 2024-05-20
modified: 2026-06-29
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/05/Chilean-Baked-Hake-Recipe-with-Potatoes.jpg
categories: ["Main Dishes"]
tags: ["Main Dishes"]
type: post
lang: en
---

# Chilean Baked Hake with Potatoes — Traditional Oven Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-merluza-al-horno-con-papas/)

![Chilean Baked Hake Recipe with Potatoes](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/05/Chilean-Baked-Hake-Recipe-with-Potatoes.jpg)*Chilean Baked Hake Recipe with Potatoes*

Baked hake with potatoes is one of Chile’s most popular weeknight fish dishes — a marinated hake fillet baked on a bed of potatoes, tomatoes, and onion in a single tray. Ready in 95 minutes including marinating time, each serving provides approximately 300 calories.

Simple to prepare and easy to adapt, this recipe works with fresh or frozen hake and requires no special equipment beyond a baking dish and a blender.

## How to Make Juicy Baked Hake?

Preparing baked hake is simple but requires marinating the fish for at least 30 minutes before oven cooking. This step is what makes the fillets juicy and flavorful rather than dry — do not skip it.

## Nutritional Information

Each serving of baked hake with potatoes contains approximately 300 calories, 28 g of carbohydrates, 10 g of fats, 30 g of proteins, 4 g of fiber, 3 g of sugars, and 420 mg of sodium.

## Homemade Baked Hake Recipe

**Prep Time:** 45 minutes (includes 30 min marinating)

**Cook Time:** 50 minutes

**Servings:** 4

### Ingredients

- 4 hake fillets
- 100 ml olive oil
- 6 potatoes
- 4 cloves of garlic
- 3 tomatoes
- 1 onion, sliced
- 1 lemon
- 1 tablespoon parsley
- Fresh chives
- Salt
- Pepper

### Instructions

1. In a blender, combine olive oil, lemon juice, 2 peeled garlic cloves, parsley, salt, and pepper to taste. Blend until smooth. Set aside.
2. In a large bowl, place the hake fillets and pour the prepared dressing over them. Distribute evenly, cover with plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 180°C (356°F). In a large baking dish, arrange the peeled and sliced potatoes, sliced onion, a drizzle of olive oil, and two thinly sliced garlic cloves. Mix everything to combine and add the chopped tomatoes.
4. Bake in the preheated oven for about 30 minutes with both top and bottom heat activated. Then, place the hake fillets on top of the vegetable bed and return to the oven for another 20 minutes.
5. Serve the baked hake immediately on a large plate, sprinkle with chopped fresh chives, and optionally serve with a salad or white rice.

## Additional Tips

### Marinate for at least 30 minutes for maximum flavor

The lemon, garlic, and olive oil marinade penetrates the flesh during resting time. Thirty minutes is the minimum — if you have more time, 1 hour in the refrigerator gives a noticeably deeper flavor. Do not marinate more than 3 hours as the acid will start to break down the fish texture.

### Slice the potatoes evenly so they cook at the same rate

Aim for slices between 5 and 7 mm thick. Too thin and they dry out during the 30-minute first bake; too thick and they will still be raw when the fish is ready. A mandoline makes this fast and consistent.

### Use fresh hake or properly thawed frozen fillets

Fresh fillets give the best texture. If using frozen, thaw them in the refrigerator for 24 hours and pat completely dry with paper towels before marinating — excess water in the baking dish steams the fish instead of roasting it.

| Ingredient | Substitution and result |
| --- | --- |
| Hake fillets | Corvina, cod, or tilapia — same lean white fish profile, similar baking time |
| Potatoes | Sweet potatoes — add mild sweetness; reduce first bake time by 5 minutes |
| Olive oil | Vegetable oil — neutral flavor, works well in the marinade and for the vegetable bed |
| Fresh tomatoes | Canned crushed tomatoes — more liquid; reduce added water and monitor closely |
| Lemon juice | White wine vinegar — same acidity, slightly sharper flavor in the marinade |

## Frequently Asked Questions (FAQs)

### 1. Can I use frozen hake for this recipe?

Yes. Thaw the fillets in the refrigerator for 24 hours before cooking. Once thawed, pat them completely dry with paper towels before marinating — removing excess moisture prevents the fish from steaming in the baking dish and ensures a better texture.

### 2. How do I know when the hake is fully cooked?

The fillet is done when it flakes easily with a fork and is completely opaque throughout. The internal temperature should reach 63°C (145°F). A 20-minute bake at 180°C is typically sufficient for fillets of standard thickness (2 to 3 cm).

### 3. Can I add other vegetables to the tray?

Yes. Zucchini, bell peppers, and cherry tomatoes work well — add them alongside the potatoes in the first bake. Avoid vegetables with very high water content like fresh mushrooms, which release liquid and make the base soggy.

### 4. How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 160°C (320°F) for 10 minutes covered with foil to retain moisture. Avoid the microwave — it tends to make the fish rubbery.

## Hake in Chilean Cuisine

Hake, known in Chile as merluza, is the most consumed fish in the country. Its mild flavor, firm texture, and affordable price make it a staple in Chilean home cooking — appearing in everything from simple pan-fried fillets to this classic baked preparation. Merluza austral, caught in Chilean Patagonian waters, is also exported worldwide and recognized internationally for its quality.

## History of Baked Hake in Chile

Baked fish dishes entered Chilean home cooking through European immigrant influence in the 19th and early 20th centuries, particularly from Spanish and Italian communities who settled in the central and southern regions. The combination of white fish, potatoes, tomatoes, and olive oil reflects that Mediterranean heritage adapted to local ingredients. Hake replaced more expensive species as the dominant everyday fish by the mid-20th century, and recipes like this one became household staples across all social classes.

## Did you know?

Hake is a saltwater white fish that can be found at depths of up to 200 meters and migrates daily in search of food, primarily targeting smaller fish. Its lean meat — less than 2% fat — makes it one of the lowest-calorie protein sources available at Chilean fish markets.

## Recommended

- [Pompadour cake](https://www.chileanfoodrecipes.com/pompadour-cake-recipe/)
- [Razor clam ceviche](https://www.chileanfoodrecipes.com/tuna-and-razor-clam-ceviche-recipe/)
- [Torta amor recipe](https://www.chileanfoodrecipes.com/torta-amor-recipe-a-layered-sweet-tradition/)
- [Baked corvina](https://www.chileanfoodrecipes.com/baked-corvina-recipe/)