Baked Hake Lemon Herb (Printable Version)

Tender hake topped with lemon and herb crust, baked to a golden finish, vibrant and light flavor.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless hake fillets (approximately 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Herb Crust

04 - 1/4 cup fresh whole wheat breadcrumbs
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh dill, finely chopped
07 - 1 tbsp fresh chives, finely chopped
08 - Zest of 1 lemon
09 - 2 tbsp lemon juice
10 - 2 garlic cloves, minced
11 - 2 tbsp olive oil

→ Garnish (optional)

12 - Lemon wedges
13 - Fresh parsley leaves

# Step-by-Step Instructions:

01 - Preheat oven to 390°F. Line a baking tray with parchment paper.
02 - Pat hake fillets dry and season both sides with salt and freshly ground black pepper. Arrange fillets on the prepared baking tray.
03 - In a mixing bowl, combine breadcrumbs, parsley, dill, chives, lemon zest, lemon juice, minced garlic, and olive oil. Mix until evenly moistened.
04 - Press the herb crust mixture firmly onto the top side of each hake fillet so it adheres evenly.
05 - Bake in the preheated oven for 18 to 20 minutes, or until the crust is golden and the fish flakes easily when tested with a fork.
06 - Serve immediately, optionally garnished with lemon wedges and fresh parsley leaves.

# Tips from hearthlykitchen:

01 -
  • It comes together in under 40 minutes, which means you can have something impressive on the table even on a weeknight.
  • The crust stays golden and crunchy while the fish turns out tender and flaky every single time.
  • It feels fancy enough for guests but requires almost no technique or fuss.
02 -
  • If your fillets are wet, the crust will slide right off, so really take the time to pat them dry.
  • Don't press the crust too hard or it will compact and turn dense instead of crispy.
  • Check the fish a minute or two early because ovens vary, and overcooked hake gets rubbery fast.
03 -
  • Toast your breadcrumbs lightly in a dry pan before mixing them if you want even more crunch and a nuttier flavor.
  • A pinch of chili flakes in the crust adds a subtle warmth that works beautifully with the lemon.
  • Use a microplane to zest the lemon—it gives you finer, more fragrant zest that disappears into the crust.

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