Baked Hake with Lemon Herb Crust

I stumbled onto hake completely by accident at the fish market last spring. The fishmonger recommended it over my usual cod choice and something about his enthusiasm made me try four fillets on impulse. That dinner became such a hit that my husband now requests it weekly instead of our usual salmon rotation.

Last Tuesday my sister called mid prep asking what smelled so good. She stayed for dinner and ended up eating two portions while taking notes on her phone. Now shes texted me three times this week asking if I can teach her the mustard trick.

Ingredients

• 4 skinless hake fillets: This mild white fish flakes beautifully and holds up well under the crust without falling apart
• Salt and freshly ground black pepper: Season generously since the crust adds texture but not salt underneath
• 80 g fresh breadcrumbs: Day old sourdough or white bread gives the best crunch and absorbs the olive oil perfectly
• 2 tbsp fresh parsley: Finely chopped adds fresh grassy notes that brighten the whole dish
• 1 tbsp fresh dill: Its delicate flavor pairs so naturally with fish and lemon
• 1 tbsp fresh chives: These add a mild onion bite that rounds out the herb blend
• Zest of 1 lemon: Use a microplane if you have one to get only the yellow fragrant part
• 1 garlic clove: Mince it very fine so no one bites into a raw chunk
• 3 tbsp olive oil: This is what makes the crust golden and holds everything together
• 1 tbsp Dijon mustard: The absolute MVP that glues the crust down and adds subtle depth
• Lemon wedges: Essential for squeezing over right before eating

Instructions

Preheat your oven:

Get it to 200°C and line a baking tray while the oven heats up

Season the fish:

Pat those fillets completely dry then salt and pepper both sides generously

Mix the crust:

Combine all your herbs and breadcrumbs with lemon zest and garlic then drizzle in olive oil mixing until every crumb looks evenly moistened

Add the mustard layer:

Brush a thin layer of Dijon over the top of each fillet going all the way to the edges

Press on the crust:

Pack the breadcrumb mixture firmly onto each fillet so it stays put during baking

Bake until golden:

Slide the tray in for 18 to 20 minutes until the crust is deeply golden and the fish flakes when you test it with a fork

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This recipe saved me during a dinner party when my main course fell through at the last minute. Guests kept asking if I had secretly ordered from a restaurant and someone actually took a photo of their plate before digging in.

Making The Crust Your Own

I started adding whatever soft herbs I had in the garden once I made this recipe enough times to trust the technique. Sometimes chives replace the dill or basil steps in when parsley feels too ordinary. The mustard and lemon remain non negotiable though because they anchor every variation.

Choosing The Right Fish

Any mild white fish works here but hake has this perfect texture that holds up to the crust without drying out. Cod or haddock are excellent substitutes and I have used pollock in a pinch. Just avoid very delicate fish like sole because the crust will overpower it completely.

Serving Ideas

Steamed green beans with a squeeze of lemon complement the bright flavors without competing. A crisp arugula salad with a simple vinaigrette cuts through the rich crust nicely. Roasted baby potatoes tossed with herbs turn this into a more substantial dinner.

• Keep extra lemon wedges at the table because people will want more acid
• A chilled white wine like Sauvignon Blanc pairs beautifully with the herbs
• Leftovers reheat surprisingly well in a low oven to maintain the crust texture

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This has become my go to when I want something impressive enough for guests but easy enough for a random Tuesday. The way the crispy crust meets tender fish is just magic every single time.

Recipe FAQs

→ Can I use other types of white fish instead of hake?

Absolutely. Cod, haddock, or pollock work beautifully as substitutes. These white fish varieties have similar texture and cooking times, so the recipe remains unchanged.

→ How do I know when the fish is fully cooked?

The fish is done when it flakes easily with a fork and the crust turns golden brown. The internal temperature should reach 63°C (145°F). Avoid overcooking to keep the hake moist and tender.

→ Can I prepare the herb crust ahead of time?

Yes. Mix the breadcrumb topping up to 24 hours in advance and store it in an airtight container in the refrigerator. The coating can be applied just before baking.

→ What side dishes pair well with this hake?

Steamed green beans, roasted asparagus, or a crisp green salad complement the light fish beautifully. Roasted potatoes or crusty bread also work well to soak up the flavors.

→ Is this dish suitable for freezing?

It's best enjoyed fresh, but you can freeze the uncooked coated fillets for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How can I make this gluten-free?

Simply replace the regular breadcrumbs with gluten-free alternatives. Ensure your mustard and other ingredients are certified gluten-free by checking labels carefully.