Baked Hake Lemon Herb (Printable Version)
Tender hake fillets baked with a zesty lemon and herb crust for a light, flavorful meal.
# Ingredient List:
→ Fish
01 - 4 skinless, boneless hake fillets (5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Herb Crust
04 - 1/4 cup fresh whole wheat breadcrumbs
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - Zest of 1 lemon
09 - 2 tbsp lemon juice
10 - 2 garlic cloves, minced
11 - 2 tbsp olive oil
→ Garnish
12 - Lemon wedges (optional)
13 - Fresh parsley leaves (optional)
# Directions:
01 - Preheat the oven to 390°F. Line a baking tray with parchment paper.
02 - Pat the hake fillets dry and season both sides with salt and freshly ground black pepper. Arrange them on the prepared baking tray.
03 - In a medium mixing bowl, combine whole wheat breadcrumbs, parsley, dill, chives, lemon zest, lemon juice, minced garlic, and olive oil. Mix until the crumbs are evenly moistened.
04 - Press the herb mixture firmly onto the top of each hake fillet, ensuring it adheres well.
05 - Place the fillets in the preheated oven and bake for 18 to 20 minutes, until the crust is golden and the fish flakes easily with a fork.
06 - Immediately serve garnished with lemon wedges and fresh parsley leaves if desired.
# Expert Tips:
01 -
- The herb crust stays crispy while the fish underneath stays impossibly tender and moist.
- It's ready in under 40 minutes from start to table, no stress.
- Lemon and fresh dill make it feel fancy without requiring any fancy skills.
02 -
- Wet fish creates a steamy environment that softens your crust; patting it dry is non-negotiable and makes the biggest difference.
- Don't assemble this dish more than 10 minutes before baking, or the herbs will release too much liquid and the crust becomes mushy instead of crispy.
03 -
- Make the herb mixture the morning of and store it in the fridge in a sealed container; it actually helps the flavors meld, and you save yourself time when dinner needs to happen.
- Use a microplane to zest the lemon directly over your mixing bowl so you don't lose a single bit of zest or those precious oils that fall during zesting.