Baked Hake with Lemon Herb (Printable)
Golden-crusted hake fillets with fresh herbs and lemon zest on your table in 35 minutes.
# What You Need:
→ Fish
01 - 4 skinless hake fillets (about 5 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Herb Crust
03 - 2.8 oz fresh breadcrumbs (preferably from day-old white or sourdough bread)
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh dill, finely chopped
06 - 1 tbsp fresh chives, finely chopped
07 - Zest of 1 lemon
08 - 1 garlic clove, finely minced
09 - 3 tbsp olive oil
10 - 1 tbsp Dijon mustard
→ To Serve
11 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly oil a baking tray or line it with parchment paper.
02 - Pat the hake fillets dry with paper towels and season both sides with salt and pepper.
03 - In a bowl, combine the breadcrumbs, parsley, dill, chives, lemon zest, and garlic. Add olive oil and mix until the crumbs are evenly moistened.
04 - Brush the top of each hake fillet with Dijon mustard.
05 - Press the breadcrumb mixture evenly over the top of each fillet to form a crust.
06 - Place the fillets on the prepared baking tray.
07 - Bake for 18-20 minutes, or until the crust is golden and the fish flakes easily with a fork.
08 - Serve immediately with lemon wedges.
# Expert Tips:
01 -
- The contrast between the delicate, flaky fish and that crunch of zesty breadcrumbs is absolutely addictive
- It comes together in under 35 minutes but looks like something from a proper restaurant
02 -
- Dry your fish thoroughly with paper towels before seasoning, or the crust won't adhere properly and you'll end up with soggy patches
- Let the crust mixture sit for about 10 minutes before applying it so the breadcrumbs can absorb the olive oil evenly
03 -
- If your breadcrumbs seem too dry and aren't clumping together, add another teaspoon of olive oil
- Grate your lemon zest before juicing the lemon so you don't accidentally grate into the pith