Main Meals

Baked hake with sundried tomato and parmesan crust

4
Easy
15 minutes
12 minutes
Wine/Spirit Pairing
Buitenverwachting Buiten Blanc 2007

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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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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