Baked Hake Lemon Herb (Printable)

Tender hake fillets topped with lemon and herb crust, baked to a flavorful, light main dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless hake fillets, approximately 5.3 oz each

→ Herb Crust

02 - 3/4 cup fresh breadcrumbs (preferably from day-old bread)
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped
05 - 1 tbsp fresh chives, finely chopped
06 - Zest of 1 lemon
07 - 2 tbsp grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
11 - 3 tbsp olive oil

→ For Baking

12 - 1 tbsp olive oil for greasing
13 - Lemon wedges, to serve

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with 1 tablespoon olive oil.
02 - Pat hake fillets dry with paper towels and arrange evenly in the baking dish.
03 - In a mixing bowl, combine breadcrumbs, parsley, dill, chives, lemon zest, Parmesan, garlic, salt, and pepper. Drizzle with 3 tablespoons olive oil and toss until crumbs are uniformly coated.
04 - Evenly press the herb breadcrumb mixture over the top of each hake fillet, ensuring the crust adheres firmly.
05 - Bake in the preheated oven for 18 to 20 minutes until the fish flakes easily with a fork and the crust is golden brown.
06 - Serve immediately garnished with lemon wedges.

# Expert Advice:

01 -
  • The crust stays crispy and golden while the fish underneath turns impossibly tender.
  • It feels fancy enough for guests but comes together in less than forty minutes.
  • You get all that fresh lemon and herb flavor without any heavy sauces or fuss.
02 -
  • If you skip drying the fillets, the crust will slide right off in the oven.
  • Press the breadcrumb mixture firmly but gently so it adheres without squishing the fish.
  • Check the fish at eighteen minutes because hake can go from tender to rubbery fast.
03 -
  • Use a microplane to zest the lemon so you get only the fragrant yellow part and none of the bitter white pith.
  • Make your own breadcrumbs by tearing day-old bread and pulsing it in a food processor for a lighter, fluffier crust.
  • Let the fish rest for a minute after baking so the juices settle and the crust stays put when you plate it.

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