Hake in a Lemon-Coriander Crust with Red Pepper Aioli

Name: Hake in a Lemon-Coriander Crust with Red Pepper Aioli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 4 x 175 g/6 oz hake fillets, skinned; green salad, to serve; 80 g/3 oz/1½ cups fresh breadcrumbs; 40 g/1½ oz Gruyère cheese, grated; 30 g/1 oz fresh coriander (cilantro); 30 g/1 oz fresh coriander (cilantro); 60 g/2 oz/½ stick unsalted butter; grated zest and juice of 1 lemon; 1 red pepper; 4 egg yolks; 1 tbsp white wine vinegar; 2 garlic cloves, crushed; 1 tsp English mustard; 400 ml/14 fl oz/1⅔ cups olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

4 x 175 g/6 oz hake fillets, skinned
olive oil, for greasing
green salad, to serve

Europe
Spain
Main course
Gluten-free
Pescatarian
Low carb
Keto
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas mark 6 and lightly oil 2 baking sheets.

Place all the ingredients for the crust in a food processor and blend to a purée. Set aside.

To make the aioli, place the red pepper on a baking sheet and then <