Baked Hake with Lemon Herb Crust (Printable)
Tender hake fillets with a zesty lemon and herb crust, baked to golden perfection for a light dinner.
# What's Needed:
→ Fish
01 - 4 skinless, boneless hake fillets (approximately 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Herb Crust
04 - 3/4 cup fresh whole wheat breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped
07 - 1 tablespoon fresh chives, finely chopped
08 - Zest of 1 lemon
09 - 2 cloves garlic, minced
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon Dijon mustard
→ Garnish and Serving
12 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the hake fillets dry with paper towels and season both sides with salt and freshly ground black pepper. Arrange fillets evenly on the prepared baking sheet.
03 - In a medium bowl, combine the breadcrumbs, parsley, dill, chives, lemon zest, and minced garlic. Stir in olive oil and Dijon mustard until mixture reaches a damp, sand-like consistency.
04 - Evenly press the herb crumb mixture over the top of each hake fillet, ensuring it adheres gently but firmly.
05 - Bake in the preheated oven for 15 to 20 minutes, until the crust is golden and the fish flakes easily when tested with a fork.
06 - Serve immediately with fresh lemon wedges on the side.
# Tips for Success:
01 -
- It tastes like you spent hours, but you'll be sitting down to eat in half that time.
- The crust stays crisp and golden without any frying or fuss.
- It's gentle enough for weeknights but impressive enough when someone drops by unexpectedly.
02 -
- Drying the fish well before seasoning is the step I used to skip, and the crust would slide right off.
- Don't overbake or the fish will turn rubbery, check it at 15 minutes and trust your fork.
03 -
- Make extra crust and freeze it in a bag, then you can top any fish fillet straight from the freezer and bake.
- If your breadcrumbs are too fine, the crust won't have enough texture, so aim for a coarse crumb.