Ingredients

Method

• 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

Ingredients

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