Baked Hake with Lemon Herb Crust (Printable)
Tender hake fillets with zesty lemon-herb crust ready in 35 minutes
# What You Need:
→ Fish
01 - 4 skinless hake fillets (about 5.3 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
# Directions:
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 crust stays perfectly crunchy while the fish remains impossibly tender
- It comes together in under 40 minutes but looks like something from a restaurant
- Mustard under the crust is the secret that makes everyone ask whats in it
02 -
- Dry your fish thoroughly with paper towels or the crust will slide right off during baking
- Press the crumbs firmly onto the mustard layer or they will scatter in the oven
- Let the fish rest for 2 minutes after baking so the crust sets slightly before serving
03 -
- Make your own breadcrumbs by pulsing day old bread in a food processor for better texture than store bought
- Room temperature fish fillets cook more evenly so take them out 20 minutes before starting