Hake With Bacon-Roasted Leeks and Mushrooms

Hake with Bacon-Roasted Leeks and Mushrooms
Photo: Con Poulos
Hands On Time:
20 mins
Total Time:
1 hrs
4 serves


  • 6 leeks (2¼ pounds), white and light green parts only, halved lengthwise

  • 1 pound cremini mushrooms, halved if large

  • 4 ounces bacon, chopped

  • 2 garlic cloves, finely chopped

  • 6 sage leaves

  • 2 lemons, halved

  • ¼ extra-virgin olive oil, divided

  • 1 teaspoon kosher salt

  • 4 6-ounce skinless hake fillets

  • chopped chives, optional, for garnish


  1. Preheat the oven to 425°.

  2. Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and ½ teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining ½ teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

  3. Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.

Nutrition Facts (per serving)

550 Calories
27g Fat
44g Carbs
37g Protein
Nutrition Facts
Calories 550
% Daily Value *
Total Fat 27g 35%
Saturated Fat 6g 30%
Cholesterol 85mg 28%
Sodium 820mg 36%
Total Carbohydrate 44g 16%
Total Sugars 13g
Protein 37g
Calcium 193mg 15%
Iron 7mg 39%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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