Parmesan Crumb Crusted Hake

Parmesan Crumb Crusted Hake. Quick & Convenient comfort food! Enjoy this delectable feast of parmesan crusted hake, accompanied by a creamy dill & parsley sauce.

Prep: 20-25 min
Cook 10-15 min

Parmesan Crumb Crusted Hake

Prep: 20-25 min
Cook 10-15 min

Parmesan Crumb Crusted Hake. Quick & Convenient comfort food! Enjoy this delectable feast of parmesan crusted hake, accompanied by a creamy dill & parsley sauce.

Ingredients

Parmesan Crumb Crusted Hake

Olive oil
4 x Sea Harvest Hake Fillets
50 g Panko bread crumbs
50 g Parmesan, grated
zest of 1 lemon zest
A small handful of chives, chopped

Dill and Parsley Cream Sauce

150 ml vegetable stock
1 C (250 ml) cream
A small handful of flat-leaf parsley, chopped
A small handful of fresh dill, chopped
A squeeze of lemon juice
Sea salt pepper and freshly ground pepper

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Method

Dill and Parsley Cream Sauce

In a small pot over medium heat add the cream and bring to a simmer. Add the stock and reduce by a third until the sauce coats the back of a spoon.
Remove from the heat and add the parsley, dill and lemon juice then season to taste. Set aside until ready to serve, reheat if needed before serving.

Parmesan Crumb Crusted Hake

In a small bowl mix the Panko crumbs, Parmesan, lemon zest and chives and season with salt and pepper.
Place a large non-stick frying pan over medium-high heat.
Pat the hake dry with a piece of kitchen towel.
Flip the hake so that it is skin side up and score 4 cuts into the fish with a sharp knife then season the hake with salt and pepper.
Add a splash of olive oil to the pan and allow it to heat up.
Carefully place the fish skin side down into the pan and cook for 1 ½ minutes without moving it. In the meantime set the oven grill to full.
Carefully transfer the fish to a baking tray and squeeze a little lemon juice over the top of the flesh. Top each piece of fish with breadcrumb mix and grill until golden brown.
Serve with sauce on the side.

Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.