Herb Crusted Hake

Herb Crusted Hake

Herb Crusted Hake

By: Herd Market

Looking for a delicious, sustainable alternative to cod? Try hake! This herb-crusted hake recipe is elevated with crispy chorizo and tangy Graceburn cheese from Blackwood Cheeses. Paired with roasted tomatoes, this dish delivers a perfect balance of flavours.

Hake is not only more flavorful than cod but also a more sustainable seafood choice. If you’re a fan of fish, this is the recipe to try next!

You'll need: 

  • 2x Hake Fillets
  • 25g sliced chorizo
  • 100g breadcrumbs
  • Salt & Pepper
  • Zest from half a lemon
  • 1 garlic clove, minced
  • 1 tbsp finely chopped parsley
  • 1tbsp dijon mustard
  • 400g cherry tomatos
  • 4 spring onions, roughly chopped
  • 1/2 pot of graceburn cheese (or 100g feta cheese)
Serves 2 people
Difficulty Homecook
Cook Along
@herdmarket Take beautiful hake from @pesky_fish , breadcrumb it in @dingleydellpork ‘s chorizo and serve it on a bed of roasted tomato and graceburn cheese. It’s simple, but unforgettable. The marinated cheese from @blackwoodscheeseco adds an extra layer of richness and depth, and don’t you dare waste that oil… #seafood #comfortfood #fishrecipe #farmersmarket #midweekdinner ♬ Intergalactic Janet - Ley Soul
Directions
1.

Preheat your oven to 220C. Remove your hake from its packaging and pat dry with a paper towel. Gently remove the skin, then season the fillets all over with salt.

2.

In an oven proof pan, add a tbsp of oil from the graceburn (or a tbsp of olive oil). Get the pan on the hob over a low medium heat. Finely dice your chorizo slices and get them in the pan. Fry till crispy, then remove and set aside.

3.

In a bowl, add your breadcrumbs, chorizo a pinch of salt & pepper, lemon zest, garlic and chopped parsley. Pour in 1.5tbsp of the Grace burn oil and Mix well.

4.

In the same pan as earlier, add your cherry tomatoes and spring onions. Fry off for 5 minutes, then add half the cheese from a pot of grace burn (or 100g crumbled feta). Get it in the oven for 10-15 minutes or until the tomatoes have become jammy.

5.

Lightly brush the fillets with dijon mustard then cover the top with the crumbs and press down. Place the fillets over the tomatoes, then get the pan back in the oven for 10 minutes or until the breadcrumbs have become golden and crispy.

6.

Serve up with a mixed salad and a wedge of lemon and enjoy.