Hake in Herby Breadcrumbs
Hake in herby breadcrumbs is a fairly simple way of serving hake, or any other white fish. It has a nice crunchy texture and subtle flavours from the herbs and pine nuts. It's easily scalable. The details here are for two servings.
Source and licence
"Hake in Herby Breadcrumbs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hake_in_Herby_Breadcrumbs, revision 4513512), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hake_in_Herby_Breadcrumbs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513512
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup breadcrumbs
- ½ cup chopped herbs (e.g. parsley, tarragon, etc.)
- 1 tablespoon pine nuts
- 2 tablespoons avocado oil or olive oil
- Salt to taste
- Pepper to taste
- 2 ea. (200 g) hake fillets
- 1 egg, beaten
- Lemon juice
Method
- Preheat the oven to gas mark 4.
- Mix together the breadcrumb ingredients in a food processor, adding the oil last. It should be a slightly moist mixture.
- Dip each hake fillet in beaten egg, then in the breadcrumb mix. Try to get the fillet evenly coated.
- Place each fillet in a gratin dish, drizzling a little oil on top.
- Bake in the oven for 20 minutes until the breadcrumbs are browned.
- Sprinkle some lemon juice on top.
- Serve with a dressed salad.