Spain on a Fork > All Recipes > Main Dishes > Hake in a White Wine Sauce
All Recipes, Main Dishes / May 24, 2017

Hake in a White Wine Sauce

– Hake in a White Wine Sauce –

In the food & drink world, Spain is best known for their tasty and well-priced red wines from La Rioja and Ribera del Duero, their high-quality extra virgin olive oil and their classic fish dishes. In this recipe we will be making one of the most classic fish dishes in Spain, Hake in a white wine sauce. Hake, known as ¨Merluza¨ in Spain, is probably the most widely eaten fish in the Iberian peninsula. If you have never had hake before, it is a white fleshed fish that is firm, but flakes easily. Hake has a mild flavor, but can stand up to any sauce. If you can´t find hake in your area, you can substitute it for halibut, cod or tilapia. This is a delicate dish that has a grand flavor and is super healthy. Watch our video below to easily make hake in a white wine sauce. Salud!

Watch the Video Below on How to Make Hake in a White Wine Sauce

Hake in a White Wine Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 Fillets of Hake
  • 1/4 Cup of White Wine
  • 1/4 Cup of Water
  • 2 Tbsp Extra Virgin Spanish Olive Oil
  • 2 Cloves of Garlic Minced
  • 1 Bay Leaf
  • 1/2 Lemon
  • Fresh Parsley
  • Sea Salt


  1. Pre-heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
  2. Once the oil gets hot, add 2 cloves of minced garlic to the pan and mix with the oil
  3. About 20 seconds after adding your garlic to the pan, add a generous pinch of freshly chopped parsley to the pan and mix with the garlic
  4. Next add a 1/4 cup of white wine to the pan, mix, and add 1/4 cup of water and some sea salt, continue to mix everything together
  5. When it starts to lightly boil add 1 bay leaf to the pan
  6. 2 minutes after adding the bay leaf to the pan, add the hake fillets to the pan, skin side up, and cover the pan with a lid
  7. About 4 minutes after adding the fish to the pan, remove the lid and flip the fish to cook the uncooked side and place the lid back on the pan
  8. After a total of about 8 minutes since you added the fish to the pan, remove the fish from the pan and transfer to a plate and season with some sea salt
  9. Pour the sauce in the pan on top of each fillet of fish
  10. Sprinkle some freshly chopped parsley and garnish with some lemon wedges
  11. Enjoy!

Recipe Notes

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