Lemon, Parmesan and Herb Crusted Hake recipe
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|Meal type||Lunch, Main Dish|
|Occasion||Barbecue, Casual Party|
|Description||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.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 tablespoon rapeseed oil (or vegetable oil)
- 2 pieces wild hake fillets (with or without skin, about 150g each)
Crumb coating: Put all the ingredients into a bowl and mix well, season to taste with salt and black pepper.
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.
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.
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.
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