Panko-crusted miso hake
2 to 3
Easy
15 minutes
20 minutes
Crispy panko-crusted hake gets a savoury boost from miso pesto, with toasted mustard seeds, pine nuts and black sesame seeds adding extra crunch and nuttiness. Served with tender asparagus and juicy red-fleshed oranges, this easy fish dish strikes a balance between rich, umami-packed flavours and fresh citrus. Ready in just 35 minutes, it’s an impressive dinner that comes together without too much fuss.
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
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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