Baked Hake Lemon Herb (Print Version)

Tender hake fillets with a zesty lemon-herb crust baked to golden perfection.

# What You Need:

→ Fish

01 - 4 hake fillets (approx. 5 oz each), skinless and boneless
02 - Salt and freshly ground black pepper, to taste

→ Herb Crust

03 - 2/3 cup fresh breadcrumbs (preferably whole wheat)
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 - 2 cloves garlic, minced
09 - 2 tbsp extra virgin olive oil
10 - 1 tbsp Dijon mustard

→ Garnish and Serving

11 - Lemon wedges, for serving

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the hake fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper, then arrange them on the prepared baking sheet.
03 - In a medium bowl, combine the breadcrumbs, parsley, dill, chives, lemon zest, and minced garlic. Mix in the olive oil and Dijon mustard until the mixture resembles damp sand.
04 - Press the herb crumb mixture evenly over the top of each hake fillet, ensuring it adheres well to the fish.
05 - Bake in the preheated oven for 15–20 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
06 - Remove from the oven and serve immediately, accompanied by fresh lemon wedges.

# Expert Advice:

01 -
  • The fish stays impossibly tender while the crust turns golden and crispy, giving you two textures in every bite.
  • Fresh herbs and lemon make your kitchen smell incredible, and the whole thing comes together in under 40 minutes.
  • It feels restaurant-quality but honest, the kind of meal that impresses people without requiring you to stress.
02 -
  • Don't skip patting the fish dry; I learned this the hard way when a too-wet fillet resulted in a soggy crust and disappointed faces at the table.
  • Watch your oven temperature carefully because every oven behaves differently, and overcooked hake becomes chalky and sad.
  • Fresh herbs make this dish; if you only have dried, use half the amount and know it won't taste quite the same, but it'll still be good.
03 -
  • If your lemon is particularly dry, zest it first before cutting for juice—you'll get more delicate, fluffy zest this way.
  • A pinch of red chili flakes mixed into the crust adds a subtle heat that elevates the whole dish without announcing itself loudly.

Go Back