Panko-crusted miso hake
2 to 3
Easy
15 minutes
20 minutes
This hake is anything but boring. A schmear of miso pesto adds bold umami, while a golden panko crust gives it crunch. Toasted mustard seeds, pine nuts and sesame bring flair and fragrance. Serve it with asparagus tossed in olive oil and slices of jewel-toned, red-fleshed oranges for something fresh, fast and totally luxe.
Ingredients
Method
- 2 large hake fillets, skin on
- 100 g Ottolenghi Miso Pesto
- 25 g panko breadcrumbs
- 2 T Woolworths Mediterranean Extra Virgin Olive Oil, plus extra for frying
- 1 T Woolworths Yellow Mustard Seeds
- 2 T Woolworths Raw Pine Nuts
- 2 t Woolworths Black Sesame Seeds
- 1 bunch Woolworths Asparagus Spears
- 2 red-fleshed oranges, peeled and sliced
- Woolworths Mediterranean Extra Virgin Olive Oil, for frying
Method
Ingredients
1. Pat the hake fillets dry. Spread miso pesto over the flesh side, then press panko crumbs on top.
2. Heat olive oil in a non-stick pan. Fry the fish skin-side down until crisp. Carefully flip and cook until the panko is golden and the fish is just cooked through.
3. In the same pan, add mustard seeds, pine nuts and sesame seeds. Toast until fragrant.
4. Blanche the asparagus, then toss with olive oil and squeeze over fresh orange juice.
5. Plate the hake with the asparagus and scatter over red-fleshed orange segments. Finish with toasted seeds and nuts.
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