Roasted hake with crispy mushrooms from Dinner: Changing the Game (page 123) by Melissa Clark

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Accompaniments: Citrus salad with olives

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Notes about this recipe

  • Delys77 on December 11, 2023

    For me the mushrooms were the star here. With a full 20 minutes of cooking the mushrooms were lovely with their concentrated flavour from the roasting. We used cod for the fish which is quite light in flavour so I was hoping the rub of citrus and herbs would jazz it up and I was a little disappointed. I needed to season a fair bit at the table and also douse the fish in lemon juice to give it a bit more flavour. I wouldn't repeat the fish portion of this.

  • tmitra on January 18, 2023

    I made this with cod. The fish, mushrooms, and citrus salad she recommends pairing with them were all fine, but in my opinion, none of the three go together.

  • ezwriternc on November 28, 2022

    Made with barrimundi. Bought sliced portsbellos and mixed in some tomatoes and garlic. Great simple dish.

  • Jviney on January 04, 2020

    This is one of those recipes that gives me great affection for Melissa Clark. I am not a big mushroom fan and picked the recipe because it fit a diet my husband and I are working through. As such, my expectations were low. I had sea bass in the freezer, and this dish came together in no time flat with excellent flavor. We loved it.

  • gastronom on September 02, 2019

    Simple and tasty way to prepare white fish. I used fresh halibut and it was delicious.

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