Herb and Parmesan Crusted Hake with Caper & Lemon Brown Butter Sauce
Ready in 30 – 40 minutes
This is one of those dishes that feels a little bit fancy. Crispy breadcrumbs, vibrant lemon and fresh flaky hake fillets create a sophisticated, indulgent fish dish that will take you straight back to long summer evenings by the sea.
If you’re longing for some restaurant-style dining at home (without the faff and washing up…double win) then give this dish a go! I love to serve the hake with simple new potatoes and greens, or a creamy mash when I want take it to another level of luxury.
TIP – If you can’t get your hands on hake, any flaky white fish, such as cod, pollock, haddock or halibut, would make a tasty substitute. I have used parsley in my crust and sauce, but any combination of chives, basil or dill could also work nicely to use up herbs you have at home.
For the crusted fish:
2 sustainably sourced hake fillets
40g fresh breadcrumbs (I usually use toasted white or wholemeal bread as I never have breadcrumbs!)
20ml olive oil or melted butter
1 tbsp chopped parsley
20g parmesan cheese
Zest of 1/2 a large lemon
A pinch of salt and pepper
For the brown butter sauce:
40g butter, cubed
1 tbsp capers, drained and rinsed
1 tbsp finely chopped parsley
Juice of 1/2 a large lemon
- Preheat the oven to 220C/200C fan and place the hake fillets on a baking tray lined with foil.
- Prepare the crust by blitzing the toasted bread in a food processor to form the breadcrumbs. Transfer to a bowl and combine with the olive oil/butter, lemon zest, herbs and a pinch of salt and pepper. Coat the hake fillets in the crust, making sure to press down the breadcrumbs so that the crust sticks more firmly to the fish.
- Bake in the oven for 10-12 minutes until the crust is golden and the fish is opaque and flaky. Once cooked, cover with aluminum foil to keep warm whilst preparing the sauce.
- Place a non-stick frying pan over a medium heat, then add the butter. Heat the butter for a couple of minutes, stirring as you go, until it begins to bubble and you notice the colour changing to a golden brown. Turn off the heat and squeeze in the lemon juice, capers and chopped herbs and whirl around in the pan to combine. Plate up the fish, drizzle over the sauce and serve immediately with your accompaniments of choice.
TIP – If possible, use a frying pan with a light coloured base for the sauce as it makes it much easier to tell when the colour of the butter has changed and prevent it from burning.