Baked Hake Lemon Herb

The smell of lemon and herbs hitting hot olive oil still pulls me back to my tiny apartment kitchen where I first learned that fish could feel like a celebration instead of a chore. My roommate watched skeptically as I piled what looked like too much topping onto modest fillets, but that golden crust won her over before the first bite was even finished.

I made this for my sister who swears she hates fish, and she asked for seconds before she realized what she was eating. The kitchen was warm, the windows were fogged up, and for once nobody was checking their phones during dinner.

Ingredients

• 4 skinless hake fillets: Hake has this sweet, delicate flesh that deserves attention but holds up beautifully under a crust
• Salt and pepper: Do not skip seasoning the fish itself before anything else touches it
• 80 g fresh breadcrumbs: Day-old sourdough gives you better texture and flavor than anything from a store
• 2 tbsp fresh parsley: Flat-leaf brings a clean, bright note that cuts through the oil
• 1 tbsp fresh dill: That slight anise flavor makes the whole dish taste more expensive than it is
• 1 tbsp fresh chives: Mild onion sweetness rounds out the sharper herbs
• Zest of 1 lemon: This is where the brightness lives, not in the juice
• 1 garlic clove: Minced finely so no one bites into a raw chunk
• 3 tbsp olive oil: Enough to make the crumbs clump together and turn golden
• 1 tbsp Dijon mustard: The unsung hero that keeps everything where it belongs
• Lemon wedges: For squeezing over at the table when the crust needs that final hit

Instructions

Get your oven ready:

Preheat to 200°C and line a baking tray, because nothing ruins a good fish dinner like scraping stuck pieces off metal later.

Prep the fish:

Pat those fillets completely dry and season both sides before you even think about the crust.

Make the magic topping:

Mix breadcrumbs with all your herbs, lemon zest, and garlic, then drizzle in the olive oil until everything looks like damp sand that holds together when squeezed.

Add the secret weapon:

Brush mustard over the top of each fillet, and trust that this thin layer makes all the difference.

Apply the crust:

Press the mixture firmly onto each piece, almost like you are tucking it in for a nap.

Bake until golden:

Eighteen to twenty minutes is usually perfect, but look for that deep golden color and flaky fish.

Save

My dad asked for the recipe after eating this in near silence, which is his highest form of praise. Now it is the fish dish I actually crave instead of settling for because I should eat more seafood.

Making It Your Own

Sometimes I add a pinch of chili flakes to the crust when everyone at the table likes a little heat. Other times I swap in tarragon for the dill, which makes everything taste vaguely French and sophisticated without any extra effort.

What Goes With It

Steamed green beans with just a squeeze of lemon never fail on the side. But when I want something more substantial, roasted potatoes cut into small wedges cook right alongside the fish and soak up those same flavors.

Timing It Right

The crust can be mixed hours ahead and kept at room temperature, which means last-minute prep is mostly assembly. Do not refrigerate the uncooked fish with the crust on though, or the herbs will turn the moisture into something soggy and sad.

• Serve this the moment it comes out of the oven for maximum crunch
• Leftovers reheat better in a skillet than the microwave if you have any
• The mustard flavor develops overnight if you marinate the fish for an hour first

Save

Good fish should not feel intimidating, and this recipe proves that honest ingredients treated with respect can become something worth lingering over.

Recipe FAQs

→ Can I use other fish instead of hake?

Yes, cod, haddock, or pollock can be used as alternatives while maintaining similar texture and flavor profiles.

→ How can I make this dish gluten-free?

Simply replace the breadcrumbs with gluten-free variants to accommodate dietary restrictions.

→ What herbs are best for the crust?

Parsley, dill, and chives combine to create a fresh and aromatic crust that complements the fish well.

→ How do I know when the fish is cooked?

The crust should be golden and crispy, and the fish will flake easily with a fork when fully cooked.

→ Can I add extra flavor to the crust?

Adding a pinch of chili flakes to the breadcrumb mixture provides a subtle heat and enhances the zestiness.