Roasted Hake with Crispy Mushrooms

1. Prepare Lemon

Start by preparing the lemon. Grate the zest and then quarter the lemon, removing any seeds. The zest will add a bright, citrusy flavor to the dish, while the wedges will be perfect for serving.

2. Season Hake Fillets

Pat the hake fillets dry with paper towels to help them brown nicely in the oven. In a small bowl, mix together the fresh thyme, finely chopped sage, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper with 4 teaspoons of extra-virgin olive oil. Coat the hake fillets evenly with this herb oil mixture, ensuring that every inch is infused with flavor.

3. Roast Mushrooms

Toss the mixed wild mushrooms with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup of extra-virgin olive oil. Spread them out on a baking sheet, ensuring they're not overcrowded, and roast them in the oven for 7 to 10 minutes. This step is crucial as the high heat will make the mushrooms deliciously crispy.

4. Bake Hake and Mushrooms

Once the mushrooms have started to crisp up, move them to the sides of the baking sheet and place the seasoned hake fillets in the center. Return the baking sheet to the oven and bake for about 10 minutes. The fish will be perfectly cooked when it looks opaque and flakes easily with a fork.

5. Serve

Serve the roasted hake with the crispy mushrooms and the reserved lemon wedges. The fresh lemon juice will add a final touch of brightness to this flavorful dish. Enjoy the delightful combination of tender fish and crispy mushrooms, with the herbs providing a fragrant backdrop.