Baked Hake Lemon Herb (Printable)

Tender hake fillets with a zesty herb crust baked to golden perfection with fresh lemon zest.

# What You’ll Need:

→ Fish

01 - 4 hake fillets (about 5 ounces each), skinless and boneless

→ Herb Crust

02 - 2 ounces fresh breadcrumbs
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - Zest of 1 lemon
07 - 1 clove garlic, minced
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

→ To Serve

10 - Lemon wedges

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the hake fillets dry with paper towels and arrange them on the prepared baking sheet.
03 - In a medium bowl, combine breadcrumbs, parsley, dill, chives, lemon zest, minced garlic, olive oil, salt, and pepper. Mix thoroughly until the mixture is evenly moistened.
04 - Press the herb crumb mixture evenly over the top of each hake fillet, gently pressing to adhere.
05 - Bake for 18 to 20 minutes, until the crust is golden and the fish flakes easily with a fork.
06 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The crust creates this incredible contrast between tender, mild fish and crunchy, aromatic topping that makes every bite interesting
  • It comes together in under fifteen minutes but tastes like something from a proper bistro
  • The herbs and lemon work magic together, brightening the fish without overwhelming its delicate flavor
02 -
  • Do not skip patting the fish dry with paper towels because any surface moisture will make the crust slide right off during baking
  • If your fresh herbs are particularly wet from washing, dry them well before chopping or the crust will turn gummy instead of crisp
  • Letting the fish rest for a minute out of the oven helps the crust set so it does not shatter when you serve it
03 -
  • Cod, haddock, or even halibut work as substitutes but keep in mind that thicker fillets might need an extra few minutes in the oven
  • For a gluten-free version, use almond flour or gluten-free breadcrumbs, though the texture will be slightly different
  • A pinch of chili flakes in the crumb mixture adds subtle warmth that plays beautifully with the lemon

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