Lemon, Parmesan and Herb Crusted Hake
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Allergy | Fish |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Barbecue, Casual Party, Easter, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
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.
Ingredients
- 1 tablespoon rapeseed oil (or vegetable oil)
- 2 pieces of wild hake fillets (with or without skin, about 150g each)
crumb coating
- 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
Note
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.
Directions
| 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. |
