Instructions
A Seafood Charlie Recipe
Oven-Baked Hake in Spicy Breadcrumbs( Serves 2)
Recipe
Extra Virgin Olive Oil: 2 tbsp
Salt: to taste
Black Pepper: 0.5 tsp
Hake: 200 g
Breadcrumbs: 30 g
Paprika: 1 tsp
Oregano:1 tsp
Cayenne Pepper: 0.5 tsp
Garlic Powder: 1 tsp
Chilli Flakes: 1 tsp
Thyme: 1 tsp
Fennel Seeds (optional): 0.5 tsp
Step 1
Drizzle a roasting tin with 1 tbsp of extra virgin olive oil and add salt and black pepper.
Lay the fresh hake fillets on the prepared tray and rub them with the seasoning on both sides.
Then, arrange them so that the skin-side is facing down.
STEP 2
In a bowl, combine the breadcrumbs with paprika, oregano, cayenne pepper, garlic powder, chillies, and thyme. Also, add the fennel seeds if you’re using them.
Keep in mind that this seasoning will be quite spicy. So, if you prefer a more toned-down level of spiciness, halve the amount of cayenne pepper and chilli flakes.
Give the coating ingredients a good stir to distribute the spices evenly.
Then, pour in the remaining 1 tbsp of olive oil and mix well.
STEP 3
Now, coat the prepared hake fillets with the breadcrumb mixture smearing it with the back of a spoon or a spatula (1).
Cover the fish completely and pat the breading with your fingertips to ensure it sticks to the hake’s top.
Bake the breaded fish in the pre-heated oven set to grill mode at 190°C (374°F) for 15 minutes.
When the fish is cooked through but still tender and the breadcrumbs are golden brown, remove the tin from the oven (2)
Drizzle with lemon juice and garnish with fresh chopped parsley.
Instructions
A Seafood Charlie Recipe
Pan-Seared Hake
Recipe
This delicious pan-seared hake is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Main Course
Cuisine: French
Servings: 2 people
Calories: 272kcal
Ingredients
8 ounce hake (2 fillets)
1 tablespoon flour Use gluten-free AP flour if needed
pinch salt, pepper
1 tablespoon olive oil
2 tablespoons butter, divided
1 lemon, juiced
1 tablespoon capers
small handful fresh herbs (such as fresh rosemary, chives, or oregano)
Instructions
1. Pat hake fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper. Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
2. Place the fillets in the pan and cook about 3 minutes. Don’t touch the fillets until they’re ready to flip. Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking. After flipping, divide the remaining 1 TB butter over both fillets.
3. Cook fish another 2-3 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven. Add the lemon juice and capers to the pan, and stir with a wooden spoon. Add half the herbs and stir again.
Serve fish hot with pan sauce and remaining herbs.
Pan-fried Hake with Lemon and Herb Butter Sauce
