This unique dish features lots of texture: firm, yet flaky Patagonia silver hake atop a bed of sautéed wild mushrooms and spinach.

Recipe Difficulty Easy


  • 8 Patagonia silver hake fillets
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 4 cups fresh spinach
  • 8 oz. oyster or other wild mushrooms
  • 1 shallot, chopped fine
  • 8 oz. white wine
  • Flour, for dusting
  • Salt and pepper to taste
  • 1 Tbsp. paprika


  1. Place hake fillets on a flat surface, season with salt, pepper and paprika coat seasoned hake in flour and set aside.
  2. Heat a medium skillet, add butter and olive oil.
  3. lace lightly floured hake into the skillet and cook until golden brown on both sides. Remove hake from pan and set aside.
  4. Deglaze pan with white wine and reduce the liquid to a saucy consistency.
  5. Reduce the heat and add mushrooms, shallots and spinach.
  6. Season with salt and pepper. Place the sautéed spinach and mushrooms on a plate and place hake over the vegetables.

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Recipe Name
Hake with Spinach and Mushrooms
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