Baked Hake Lemon Herb

I was standing at the fishmonger's counter on a rainy Tuesday, staring at the hake fillets, when the vendor told me they'd just come in that morning. I wasn't planning on hake, but something about the way he described them as sweet and delicate made me grab four. At home, I rummaged through my herb drawer and realized I had everything I needed to make something bright and crunchy on top.

The first time I served this, my neighbor dropped by just as I pulled the dish from the oven. She leaned over the table, breathed in the lemon and garlic, and asked if she could stay for dinner. We ended up sitting on the porch with our plates, picking at the golden crust and laughing about how something so simple could taste this good.

Ingredients

• Hake fillets: Hake is mild and flaky, perfect for soaking up the herb crust without fighting for attention.
• Fresh breadcrumbs: Day-old bread works best because it crisps up beautifully and doesn't turn soggy.
• Parsley, dill, and chives: This trio brings brightness and a gentle herbal punch that doesn't overpower the fish.
• Lemon zest: The zest carries all the citrus flavor without adding moisture that would weaken the crust.
• Parmesan cheese: A little grated Parmesan adds salty depth and helps the crust hold together.
• Garlic clove: One clove is enough to give the crust a warm, savory backbone.
• Olive oil: It binds the crumbs and helps them turn golden and crispy in the oven.

Instructions

Prep the oven and dish:

Set your oven to 200°C and rub a baking dish with olive oil so nothing sticks. This step takes thirty seconds but saves you from scrubbing later.

Dry the fish:

Pat each fillet with paper towels until they feel almost tacky. Moisture is the enemy of a crispy crust.

Make the crust mixture:

Toss breadcrumbs, herbs, lemon zest, Parmesan, garlic, salt, and pepper in a bowl, then drizzle with olive oil and mix with your fingers. It should look like wet sand.

Press the crust on:

Spoon the mixture over each fillet and press gently so it sticks. Don't be shy, you want a thick, even layer.

Bake until golden:

Slide the dish into the oven for eighteen to twenty minutes. The crust should turn golden brown and the fish should flake easily when you test it with a fork.

Serve with lemon:

Plate the fillets hot and set lemon wedges on the side for squeezing. The extra citrus wakes everything up.

Save Pin

One Sunday, I made this for my mom and she kept asking what made the crust so flavorful. When I told her it was just fresh herbs and lemon zest, she shook her head and said sometimes the simplest things are the hardest to get right. She was quiet for a moment, then took another bite.

Choosing Your Fish

Hake is lovely and mild, but cod, haddock, or pollock work just as well if that's what your fishmonger has fresh. I've even used tilapia in a pinch and it turned out tender and sweet under the crust. Just make sure the fillets are similar in thickness so they cook evenly.

Making It Your Own

You can swap in whatever soft herbs you have on hand, like basil or tarragon, though I find the parsley-dill-chive combo hard to beat. If you want a little heat, add a pinch of red pepper flakes to the breadcrumb mixture. For a richer crust, mix in a tablespoon of melted butter along with the olive oil.

Serving and Pairing

This dish shines next to steamed green beans, roasted asparagus, or a simple arugula salad with lemon vinaigrette. I like to pour a cold Sauvignon Blanc or a light Pinot Grigio, something crisp that mirrors the citrus in the crust.

• Serve it straight from the oven while the crust is still crackling.
• Leftovers reheat well in a hot oven for a few minutes to restore the crispness.
• Double the crust recipe if you want extra to sprinkle over roasted vegetables.

Save Pin

Every time I pull this dish out of the oven, I'm reminded that you don't need a long ingredient list to make something memorable. Just good fish, fresh herbs, and a little care.

Recipe Questions & Answers

→ What fish can be used instead of hake?

Cod, haddock, or pollock are excellent alternatives to hake for this dish.

→ How can I make the crust gluten-free?

Use gluten-free breadcrumbs in place of regular ones to maintain the crust's texture.

→ What herbs are included in the crust?

The crust contains fresh parsley, dill, and chives, combined with lemon zest and Parmesan cheese.

→ How do I know when the hake is cooked?

The fish is ready when it flakes easily with a fork and the crust turns golden brown.

→ What sides pair well with this dish?

Steamed vegetables or a fresh green salad complement the flavors perfectly.