The Ultimate 2026 Global Soccer Snack Menu is Out!! ⚽🏆 VIEW RECIPES HERE
SideChef
Recipes
Lunch
Greek Feta Hake Bake

12 INGREDIENTS • 9 STEPS • 35MINS

Greek Feta Hake Bake

Recipe
Fresh, zesty and perfect for a springtime lunch enjoyed outdoors, this Greek-inspired hake recipe utilizes Mediterranean ingredients like creamy feta cheese, fennel, and lemon. Heart-healthy Cape hake is flavored with olive oil, fresh herbs, and lemon juice making this recipe as health-conscious as it is delicious!
Love This Recipe?
Add to plan
logo
Greek Feta Hake Bake
Save
Fresh, zesty and perfect for a springtime lunch enjoyed outdoors, this Greek-inspired hake recipe utilizes Mediterranean ingredients like creamy feta cheese, fennel, and lemon. Heart-healthy Cape hake is flavored with olive oil, fresh herbs, and lemon juice making this recipe as health-conscious as it is delicious!
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

35MINS

Total Time

$0.69

Cost Per Serving

Ingredients

Servings
4
us / metric
Hake Medallion
1 box
(450 g)
Frozen Hake Medallions
I used I&J Deep Water Hake Medallions
Fennel Bulb
1
Fennel Bulb, washed
Lemon
2
Lemons, divided
Feta Cheese
as needed
Feta Cheese, drained
preferably in rounds, up to 3
Black Olives
8
Black Olives, pitted
up to 10
Fresh Rosemary
2 sprigs
Fresh Rosemary
up to 3
Dried Oregano
3 tsp

Sponsored

Simply Organic® Oregano
Smoked Paprika
2 tsp
Smoked Paprika
Orzo Pasta
1 1/2 cups
Orzo Pasta
Olive Oil
as needed
Olive Oil
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
316
Fat
5.6 g
Protein
28.9 g
Carbs
43.2 g
Love This Recipe?
Add to plan
logo
Greek Feta Hake Bake
Save
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

To make the recipe family-friendly, the olives can be replaced with cherry tomatoes if desired.

Cooking Instructions

Hide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Remove each Hake Medallion (1 box) from its packaging and set aside.
step 2
Chop off the stalks of the Fennel Bulb (1) reserving the leaves. Using a very sharp knife or mandolin, thinly slice the fennel bulb. Do the same with a Lemon (1/2).
step 3
Drizzle a little Olive Oil (as needed) in the base of an ovenproof dish and layer over the fennel and lemon slices.
step 3 Drizzle a little Olive Oil (as needed) in the base of an ovenproof dish and layer over the fennel and lemon slices.
step 4
Add the Feta Cheese (as needed) and arrange the hake on top, scattering over the Black Olives (8).
step 4 Add the Feta Cheese (as needed) and arrange the hake on top, scattering over the Black Olives (8).
step 5
Juice the remaining Lemon (1/2) and add to the dish. Season the hake with the Simply Organic® Oregano (3 tsp) and Smoked Paprika (2 tsp) and tuck the Fresh Rosemary (2 sprigs) in amongst the fish.
step 5 Juice the remaining Lemon (1/2) and add to the dish. Season the hake with the Simply Organic® Oregano (3 tsp) and Smoked Paprika (2 tsp) and tuck the Fresh Rosemary (2 sprigs) in amongst the fish.
step 6
Season the entire dish with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and drizzle over some more olive oil. Bake the fish for 20-25 minutes or until gently flaking.
step 6 Season the entire dish with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and drizzle over some more olive oil. Bake the fish for 20-25 minutes or until gently flaking.
step 7
Cook the Orzo Pasta (1 1/2 cups) according to packet instructions and pour into a large bowl. Remove the hake from the dish and keep warm.
step 7 Cook the Orzo Pasta (1 1/2 cups) according to packet instructions and pour into a large bowl. Remove the hake from the dish and keep warm.
step 8
Using tongs, transfer the cooked fennel, feta, and olives from the ovenproof dish to the orzo and combine. Finely chop the reserved fennel leaves and add to the mixture.
step 8 Using tongs, transfer the cooked fennel, feta, and olives from the ovenproof dish to the orzo and combine. Finely chop the reserved fennel leaves and add to the mixture.
step 9
Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with Lemon Wedge (1). Enjoy!
step 9 Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with Lemon Wedge (1). Enjoy!

Tags

Lunch
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Greek
Quick & Easy
Spring
Summer
0 Saved

Game Day

recipe_cover_pic
3hrs
avatar_pic


Snapper and Pineapple Ceviche
recipe_cover_pic
35mins
avatar_pic
PREMIUM


Double Layer Pasta Bake
recipe_cover_pic
7hrs 45mins
avatar_pic


Slow-Cooked Carnitas Tacos
recipe_cover_pic
30mins
avatar_pic


30-Minute Sea Salt Caramel Corn
recipe_cover_pic
40mins
avatar_pic


Almond Crusted Chicken and Veggies
recipe_cover_pic
1hr 15mins
avatar_pic


Easy Marinated Rib Eye and Veg
recipe_cover_pic
25mins
avatar_pic


Spicy Chocolate Popcorn
recipe_cover_pic
1hr
avatar_pic


Chicken Lollipops with Homemade Buffalo Sauce
recipe_cover_pic
55mins
avatar_pic


Spiced Sweet Potato Waffle Tostada
recipe_cover_pic
1hr 30mins
avatar_pic


Bulgogi Beef Korean Tacos
recipe_cover_pic
1hr 7mins
avatar_pic


Grilled Pancetta and Melon Pizza
recipe_cover_pic
35mins
avatar_pic


Stuffed Crust Margherita Pizza
top