Monday, April 13, 2009

Hake with Herb Crust

I adapted this dish from a recipe in Simon Hopkinson's Roast Chicken and Other Stories. Just as I didn't closely follow Hopkinson's recipe, don't feel obligated to closely follow mine. Try your own mix of herbs and any fish you'd like. The only important part of this versatile recipe is the technique, which is very simple. The photo does not do it any justice, but this is a great recipe.

Hake with Herb Crust
Serves 2

  • Butter
  • 4 tbsp homemade breadcrumbs
  • 2 tbsp parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • 1 tbsp thyme, finely chopped
  • Grated rind from 1 lemon
  • 2 hake fillets, skinned
  • Salt and pepper
  • 1 egg, beaten
  • Flour, for dredging
  • Olive oil
  1. Preheat oven to 425F.
  2. Butter a baking sheet.
  3. Mix together breadcrumbs, herbs, and lemon rind.
  4. Season both sides of fish with salt and pepper.
  5. Dredge one side of a fish fillet in flour. Dip same side in egg, then in breadcrumb mixture. Place fish on baking sheet, seasoned side up, and drizzle with olive oil. Repeat with remaining fillets.
  6. Place baking sheet in oven and cook for about 10 minutes or until bread crumbs begin to brown and fish flakes easily with a fork.

No comments:

Post a Comment


Related Posts with Thumbnails