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Baked hake with sundried tomato and parmesan crust

Fish recipes

Baked hake with sundried tomato and parmesan crust

12 minutes

54 of 60

Baked hake with sundried tomato and parmesan crust

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 12 minutes

Ingredients

4 x 200 g portions baby hake fillets, with skin
olive oil
sea salt and freshly ground black pepper
chopped Italian parsley, for garnishing
lemony mayonnaise, for serving (optional)
baby marrows, grated or thinly sliced and stir fried, for serving

For the crust, process:

100 g ready-to-use sun-dried tomatoes
1 cup grated Parmesan
1 cup torn ciabatta
2 cloves garlic, crushed
1 T olive oil

Method

Preheat the oven to 200°C.

Moisten the fish with olive oil and season, then place the fish, skin side down, on a baking tray lined with baking paper.

Bake for 6 minutes, then remove from the oven and pat on the crust mixture.

Drizzle with olive oil and bake for 3 to 4 minutes or until golden and the fish just cooked but still moist. Garnish with parsley.

Serve with a thick, lemony mayonnaise (optional) and stir-fried baby marrows.

Per serving: 2 514.43kJ, 48.72g protein, 36.64g fat, 15.82g carbs