• 3 lbs. boneless skinless hake filets
  • 4 oz. cooked lobster meat, diced
  • ⅛ tsp. old bay seasoning
  • ⅛ tsp. granulated onion
  • Pinch of kosher salt
  • Pinch of black pepper
  • 4 oz. asparagus (cut off the woody bottoms)
  • Hollandaise mix (such as McCormick brand), available at any grocery store


  1. Preheat the oven to 400° F. 
  2. Make the hollandaise sauce according to the package instructions.
  3. Add the chopped lobster meat to the sauce and hold warm.
  4. Cut the asparagus into 1" pieces, then blanch in boiling water and shock in ice water.
  5. Portion the hake filets and place in 2" greased sheet pan.
  6. Bake at 400° F for 15 minutes or to an internal temp of 145°.
  7. Drizzle hollandaise sauce over the fish and garnish with the asparagus.

Yield: 8 servings

Recipe courtesy of the chefs at the University of New Hampshire as part of our Farm to Campus Recipe Series