Baked Hake Lemon Herb Crust (Print Version)
Tender hake fillets with a zesty lemon and herb crust, baked to perfection.
# What You Need:
→ Fish
01 - 4 hake fillets (about 5 oz each), skinless and boneless
→ Herb Crust
02 - 2 oz fresh breadcrumbs
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped
05 - 1 tbsp fresh chives, finely chopped
06 - Zest of 1 lemon
07 - 1 clove garlic, minced
08 - 2 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste
→ To Serve
10 - Lemon wedges
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Pat the hake fillets dry and arrange them on the prepared tray.
03 - In a medium bowl, combine breadcrumbs, parsley, dill, chives, lemon zest, minced garlic, olive oil, salt, and pepper. Mix thoroughly until the mixture is evenly moistened.
04 - Press the herb crumb mixture evenly over the top of each hake fillet, gently pressing to adhere.
05 - Bake for 18-20 minutes, until the crust is golden and the fish flakes easily with a fork.
06 - Serve immediately with lemon wedges.
# Expert Advice:
01 -
- The contrast between tender, flaky fish and crispy, zesty topping creates restaurant-quality results with minimal effort
- It comes together in under 35 minutes but tastes like something you'd save for a special occasion
02 -
- Over-drying the fish before applying the crust is a mistake that leads to poor adhesion, so pat gently but thoroughly.
- The crust should feel slightly damp when applied, not powdry dry. This ensures it crisps up rather than burns.
03 -
- Mix your breadcrumbs the day before and store them in an airtight container to save time on busy weeknights.
- If your crust starts browning too quickly, loosely tent the fish with foil for the last few minutes of baking.