Baked Hake Lemon Herb (Printable View)

Light hake fillets baked with a zesty lemon and herb crust, perfect for a quick, healthy meal.

# What You'll Need:

→ Fish

01 - 4 skinless hake fillets (approximately 5 oz each)
02 - Salt and freshly ground black pepper, to taste

→ Herb Crust

03 - 2.8 oz fresh breadcrumbs (preferably from day-old white or sourdough bread)
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh dill, finely chopped
06 - 1 tbsp fresh chives, finely chopped
07 - Zest of 1 lemon
08 - 1 garlic clove, finely minced
09 - 3 tbsp olive oil
10 - 1 tbsp Dijon mustard

→ To Serve

11 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 400°F. Lightly oil a baking tray or line it with parchment paper.
02 - Pat the hake fillets dry with paper towels and season both sides with salt and pepper.
03 - In a bowl, combine the breadcrumbs, parsley, dill, chives, lemon zest, and garlic. Add olive oil and mix until the crumbs are evenly moistened.
04 - Brush the top of each hake fillet with Dijon mustard, then press the breadcrumb mixture evenly over the top to form a crust.
05 - Place the fillets on the prepared baking tray and bake for 18-20 minutes, or until the crust is golden and the fish flakes easily with a fork.
06 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The contrast between that crunch and the tender fish underneath is genuinely satisfying
  • It comes together faster than you can set a proper table
  • Mustard creates a secret bond between the crust and the fish that actually works
02 -
  • Dry fish means better crust formation, so do not rush the patting dry step
  • The mustard layer is optional on paper but essential for something that actually stays put
  • If your crust starts browning too fast, tent the tray with foil for the last few minutes
03 -
  • Cod, haddock, or pollock all work if hake is not available at your fish counter
  • Gluten-free breadcrumbs work, but pulse them a bit finer so they do not taste sandy
  • Zest your lemon before squeezing, and save that juice for a quick pan sauce if you feel ambitious

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