AuthorMichelle McKernanThis dish is a French classic, however we've given it a twist. Hake fillets are coated with
lemon breadcrumbs, once coated they are baked until crisp. Served with smooth mashed potatoes and drizzled in a butter sauce - yum!
Allergens: Fish | Wheat
COOK THE HAKE FILLETS
Preheat the oven to 180C. Zest 1/2 of the lemon and add it to a large pan, along with 1/2 tablespoon of butter, heat on medium. Once melted, stir in the breadcrumbs and season with a little salt. Place the hake fillets on an oiled baking tray, top them with the lemon
breadcrumbs, place in the oven and cook for 20-25 Minutes (keep the pan out for later).
COOK THE POTATOES
As the hake bakes, boil the kettle. Peel and chop the potatoes into bite-sized pieces. Then, add the potatoes to a pot of boiling water, season with some salt and cook over a high heat for 12 - 15 Minutes, or until tender.
PREPARE THE SCALLIONS
Remove the outer leaf of each scallion and trim off the ends.
BAKE THE SCALLIONS
Return the pan to medium heat with a drizzle of olive oil. Once hot, add the whole scallions. Cook them for 3-4 Minutes, or until softened. Once browned, transfer the scallions to the same tray as the hake and bake until crispy and browned. Keep the pan out for the next step.
MAKE THE LEMON BUTTER SAUCE
Return the pan to medium heat, add the butter for the sauce. Pick the sage leaves off their stems, add them to the pan and cook them for 1Minute, or until crispy. Once the butter starts to brown, slice and juice the lemon straight into the pan. Add the capers and remove the pan from the heat. Peel and finely chop the garlic.
FINISH THE POTATOES
Drain the potatoes and return them to the pot. Add the chopped garlic, 1 tablespoon of butter and a splash of milk. Mash until smooth and season with a pinch of salt and pepper.
SERVE THE DISH
Serve the hake over the mash. Scatter the scallions around and spoon the sauce over the dish. Enjoy!
Ingredients
Directions
COOK THE HAKE FILLETS
Preheat the oven to 180C. Zest 1/2 of the lemon and add it to a large pan, along with 1/2 tablespoon of butter, heat on medium. Once melted, stir in the breadcrumbs and season with a little salt. Place the hake fillets on an oiled baking tray, top them with the lemon
breadcrumbs, place in the oven and cook for 20-25 Minutes (keep the pan out for later).
COOK THE POTATOES
As the hake bakes, boil the kettle. Peel and chop the potatoes into bite-sized pieces. Then, add the potatoes to a pot of boiling water, season with some salt and cook over a high heat for 12 - 15 Minutes, or until tender.
PREPARE THE SCALLIONS
Remove the outer leaf of each scallion and trim off the ends.
BAKE THE SCALLIONS
Return the pan to medium heat with a drizzle of olive oil. Once hot, add the whole scallions. Cook them for 3-4 Minutes, or until softened. Once browned, transfer the scallions to the same tray as the hake and bake until crispy and browned. Keep the pan out for the next step.
MAKE THE LEMON BUTTER SAUCE
Return the pan to medium heat, add the butter for the sauce. Pick the sage leaves off their stems, add them to the pan and cook them for 1Minute, or until crispy. Once the butter starts to brown, slice and juice the lemon straight into the pan. Add the capers and remove the pan from the heat. Peel and finely chop the garlic.
FINISH THE POTATOES
Drain the potatoes and return them to the pot. Add the chopped garlic, 1 tablespoon of butter and a splash of milk. Mash until smooth and season with a pinch of salt and pepper.
SERVE THE DISH
Serve the hake over the mash. Scatter the scallions around and spoon the sauce over the dish. Enjoy!