We prepare the potatoes, peeling them well and cutting them into thin slices, as if we were to prepare a potato omelette. Chop an onion into fine julienne strips and mix both ingredients, distributing them on a baking tray, where we will also cook the fish later. We add a little salt and a good drizzle of olive oil.
Bake in the oven (if we have a steam function we connect it) at 150º for 15 minutes, in which the potatoes will begin to soften and cook with the oil. After 15 minutes, we open the oven, We turn the potatoes over and place them back on the tray.
Regarding hake, we must ask the fishmonger to cut off a piece of the tail and remove the loins. The tail area is best for this recipe because the slices are closed and do not have a “skirt” and thus the loins are more whole. We lightly salt them and place them on the bed of baked potatoes that we have in the oven.
Optionally sprinkle the fish with some aromatic herbs and add a few drops of olive oil on the loins. We raise the temperature to 200º and bake the hake with the skin down on the potatoes for 10 minutes. After that time, we remove the tray from the oven, remove the fish and return to put the potatoes to brown them a little more. We return the hake to the source and take it to the table immediately.