Barbecued Fish on the Stove Top!
Pan-Fried Lemon, Parmesan and Herb Crusted Hake
Fish on Friday
Yes, it’s the weather that will lead again in today’s post…..and yes, it’s the rain, or should I say the MONSOON kind of rain that’s what I’m talking about! This morning started again with torrential rain – not just a little shower, but BUCKETS of it pelting against the windows and thundering down the velux windows in our bedroom…..like a river torrent, but on our roof. Plans of barbecued fish for Fish on Friday were put to one side, and I had to think how I was going to cook my two bits of hake I had defrosted for today’s lunch…..so, again I find myself pan-frying them in the manner of a BBQ on my stove top!
Last week’s Fish on Friday was a fabulous, and VERY French style Roasted Red Pepper & Tomato Tapenade Topped BBQ Cod with Hot New Potato Salad with Mint & Spring Onions. And the week before that we enjoyed a VERY easy Fish Curry made with coley. But today, it’s Pan-Fried Lemon, Parmesan and Herb Crusted Hake, served with some left over Scotty Brand New Potatoes, which were also fried and served with parsley. My lovely hake came from John at Delish Fish as always, his fish is HARD to beat and always boned and filleted so well.
Hake is fast becoming my favourite white fish; it’s has a nice flake and is meaty like cod, with an almost sweet and nutty flavour…..it’s mild and delicate and for that reason a GREAT fish to serve to children as well as those who not keen on stronger flavoured fish. In France, hake is called ‘saumon blanc’ (which translates as ‘white salmon’) and I can understand why, as it has a similar texture to salmon and its firm texture makes it a great fish for the BBQ as well as roasting and pan-frying. It comes from the same family (Phycidae) as cod and haddock, which makes it a GREAT substitute for both of them, especially as it is cheaper! The sad thing is, that most of our wonderful British hake is sent to Spain and France, as they appreciate it more than we do, something we need to address maybe.
Anyway, this is my LATEST recipe for hake, a simple and yet VERY tasty way to serve this versatile fish for lunch or a family supper; it is coated in a home-made lemon and fresh herb crumb with added Parmesan, which melts and makes a FABULOUS crumb, even though it sometimes welds itself to the pan, it can be coaxed out with a spatula and sprinkled over the fried fish for an extra crunch, we all fight over the extra crumbs! Simply serve with salad or seasonal greens, and maybe some pan-fried potatoes, as I have done here; leftover new potatoes that were fried in a LITTLE butter and then had fresh parsley sprinkled over them at the table…..simple and VERY effective, and a great way to jazz up those left over spuds! So, here with a FISHY flourish, as I am a FISH FANATIC, is my Pan-Fried Lemon, Parmesan and Herb Crusted Hake! Have a GREAT start to the weekend and see you later. Karen.
Lemon, Parmesan and Herb Crusted Hake
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Serve Hot|
|Occasion||Barbecue, Casual Party, Easter, Valentines day|
|By author||Karen S Burns-Booth|
- 1 tablespoon rapeseed oil (or vegetable oil)
- 2 pieces of wild hake fillets (with or without skin, about 150g each)
- finely grated zest of 1 lemon
- 2 tablespoons breadcrumbs (or panko crumbs)
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons fresh herbs, chopped (such as parsley, chives, oregano and coriander (cilantro))
- salt and pepper. to taste
A simple and yet tasty way to serve hake; the fish is coated in a herb and lemon crumb, with some Parmesan cheese added for a delectable added twist on a savoury crumb coating. Serve this with seasonal salad and new potatoes or fried potatoes.
|Step 1||Crumb coating: Put all the ingredients into a bowl and mix well, season to taste with salt and black pepper.|
|Step 2||Rinse the hake under cold water and then pat them dry, and then coat them in the lemon and herb crumb coating, pressing the crumb coating in the fish firmly. Set to one side.|
|Step 3||Heat the oil in a large heavy frying pan over a medium heat and when it is hot, add the hake fillets skin side down if they have skin. Fry for 3 to 5 minutes, depending on thickness of the fillets, and very gently with a spatula, turn the fish over and continue to cook on the other side for 3 to 5 minutes. Just before serving, turn the hake over again, and allow to cook on skin side for a further minute or two.|
|Step 4||Serve immediately, and then scrape all the crumb coating that remains in the pan, and sprinkle it over the hake fillets, along with some freshly chopped parsley and a lemon wedge.|
As I used LEFTOVER POTATOES in the dish, I am entering this into Kate’s (Turquoise Lemons)
EXCELLENT blog challenge, No Waste Food. June’s theme is: any recipe using leftovers!
I can always tell it’s Fridays when I see fish on your blog (except for the time you didn’t post on a friday!) I love lemon and herbs with fish so this is one of my favourite fish recipes. It looks delicious!! I also have a weakness for potatoes 🙂 Have a good weekend X
I am SO pleased that you know that it’s FISH on Friday Ros! This was a really nice meal and we loved it! Karen
Looks delicious Karen, nice crunchy top with the melting fish underneath.
We fought over the extra crunchy topping that came off in the pan! 🙂 Thanks Janice!
We are fish lovers (me more than hubby) and I’ll definitely give this recipe a try, it looks amazing!
Thanks Mary and this fish is called Ling in the States by the way…..I checked for you! Karen
Mmmmm that crunchy topping! I too know its Friday when I see your fish post pop up. A really yummy one this time with that lovely hake. You’re so right too. It’s such an easy fish to eat and quite meaty. now back to the monsoon!! (will it never end!?!?)
We had a FIGHT over the extra crunchy topping that fell into the pan Dom! Hake is now my FAVOURITE white fish and it’s so much cheaper than cod and haddock, which makes it a credit CRUNCH fish! (Sorry!) Karen
rita cooks italian says
Lovely fish with a delicious crust. Lemon, parmesan and fresh herbs, I will try this combination next time I cook white fish fillets.
Thanks Rita! The crust was amazing if I say so myself! And although the Parmesan made it tricky to get out of the pan, it was easy enough to scrape it all out and then we fought over the extra crumbs!
Hi Karen, both me and my husband were so excited when we founded Hake in the States. It’s our to go fish and we love it. I always enjoy making hake curry, and enjoy eating it with a Caesar salad. Will try this recipe and will let you know how it turns out.
I hope that you enjoy this as much as we do Antoinette!