Serves: 4
Cook Technique: Bake
Difficulty: Easy
Total time: ~20 minutes
Source: Boston Globe
Hake is a local, mildly flavored, firm-fleshed white fish similar in taste and texture to cod. Even though hake is sustainably managed, many cooks don’t know about it. In fact, you probably have to order it from your seafood provider. The more you request it, the more frequently seafood sellers will have it available. Here it’s baked with an old-fashioned crumb topping with lemon rind and fresh herbs.
Ingredients
- 2 pounds skinless boneless hake, cut into 4 even-size pieces
- Olive oil (for sprinkling)
- ½ cup panko or other dry white breadcrumbs
- Grated rind of 1 lemon
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, cut into wedges (for serving)
Instructions
- Set the oven at 425 degrees. Sprinkle a little oil on a rimmed baking sheet or shallow baking dish.
- In a bowl, combine the panko, lemon rind, 2 tablespoons of the parsley, thyme, and a generous sprinkle of salt and pepper. Add the 2 tablespoons olive oil and toss with a fork.
- Place the fish on the baking sheet and turn to coat both sides with oil, adding more, if needed. Set the fish skinned (smooth) side up. Divide the crumbs among the fish and spread them on the smooth side only.
- Transfer to the oven and bake the fish for 12 minutes or until the crumbs are golden and the hake is cooked through. The fish should flake easily when the tip of a sharp knife is inserted into the thickest part. Sprinkle with the remaining parsley. Serve with lemon wedges