Simon Hopkinson

Fillet of Hake with Herb Crust

Preparation info

    • Difficulty

      Medium

Appears in

#7Roast Chicken & Other Stories

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This method of cooking suits hake very well. The succulence of the fish is important as it is simply baked in a hot oven, with the minimum of oil or butter, until crisp.

Ingredients

  • 4 heaped tbsp fresh breadcrumbs (brioche crumbs are particularly good)
  • 2 tbsp chopped parsley

Method

Preheat the oven to 425°F/220°C/Gas Mark 7. Mix together the breadcrumbs, herbs, lemon rind and garlic. (This is best achieved with a whisk. You may find that there is more than you need, but it is difficult to make with less. Use up in a dish of fried potatoes.) Season the fish fillet