Baked Hake with Lemon Herb Crust

I burned the garlic the first time I made this, and the whole kitchen smelled bitter instead of bright. Now I chop it last and mix it fast, and that lemony herb scent hits the moment the oven door opens. Hake is gentle, almost sweet, and it doesn't fight back the way salmon does. This crust clings without weighing it down.

I made this for my sister once after she said she didn't like fish. She ate two fillets and texted me the next morning asking for the recipe. Sometimes all it takes is a little crunch and enough lemon to make you forget you were skeptical.

Ingredients

• Hake fillets: Mild and flaky, hake takes on flavor without falling apart, just make sure they're completely dry before seasoning or the crust won't stick.
• Fresh breadcrumbs: The coarse texture is what makes the crust crispy, stale bread you pulse yourself works better than the dusty kind from a canister.
• Fresh parsley, dill, and chives: The trinity that makes this taste like spring even in January, dried herbs go flat in the oven so don't swap them here.
• Lemon zest: All the brightness with none of the juice that would make the crust soggy, use a fine grater and avoid the white pith.
• Garlic: Minced small so it melts into the crust instead of burning in patches.
• Olive oil: Just enough to bind the crumbs and help them bronze, extra virgin adds a peppery note that matters.
• Dijon mustard: The secret glue that holds everything together and adds a quiet sharpness you can't quite name.

Instructions

Prep the oven and the fish:

Set your oven to 200°C and line a baking sheet with parchment so nothing sticks. Pat those fillets bone dry, salt and pepper them on both sides, and lay them out with a little space between so the heat can circulate.

Build the crust:

Toss the breadcrumbs, herbs, lemon zest, and garlic in a bowl, then drizzle in the olive oil and mustard and mix with your fingers until it clumps like wet sand. If it's too dry, add a tiny drizzle more oil.

Press and bake:

Spoon the crumb mixture over each fillet and press it down gently with your palm so it sticks. Slide the pan into the oven and bake for 15 to 20 minutes, until the crust is golden and the fish flakes when you nudge it with a fork.

Serve hot:

Pull it out, squeeze fresh lemon over the top, and get it to the table while it's still crackling.

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My neighbor knocked on the door once while this was baking and asked if I was having a dinner party. I wasn't, but the smell made it feel like I should have been. That's the thing about lemon and herbs, they make everything feel a little more intentional.

What to Serve It With

I usually roast asparagus or green beans on the rack below, they finish at the same time and soak up any drips. A plain arugula salad with olive oil and a squeeze of lemon keeps it light, or you could do roasted potatoes if you want something that sticks. Sometimes I just eat it with bread to mop up the crumbs.

How to Store Leftovers

The crust softens in the fridge, but you can reheat it in a hot oven for five minutes to crisp it back up. I've eaten it cold straight from the container for lunch and it still tastes good, just different. It keeps for two days, maybe three if you're not picky.

Swaps and Adjustments

Cod or haddock work exactly the same way, pollock is cheaper and nobody will know. If you don't have all three herbs just use parsley and double it, the lemon zest does most of the lifting anyway. Gluten-free breadcrumbs work fine, and if you want heat, a pinch of chili flakes in the crust wakes the whole thing up.

• Use panko if you want even more crunch, it puffs up bigger than regular crumbs.
• Swap Dijon for whole grain mustard if you like a little texture in the crust.
• Add a tablespoon of grated Parmesan to the crumbs if you're not keeping it dairy free.

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This is the kind of recipe that makes you look like you know what you're doing, even on nights when you barely do. It's fast, it's clean tasting, and it never feels like work.

Common Questions

→ Can I use other types of white fish?

Yes, cod, haddock, or pollock work well as substitutes for hake in this preparation.

→ How can I make this gluten-free?

Simply swap the standard breadcrumbs for certified gluten-free breadcrumbs to prepare a gluten-free version.

→ What sides pair well with this dish?

Steamed green vegetables, roasted potatoes, or a fresh light salad complement the flavors nicely.

→ How do I store leftovers?

Store cooled fillets in an airtight container in the refrigerator for up to two days.

→ Can I prepare the crust ahead of time?

Yes, mix the breadcrumb and herb mixture in advance and keep it refrigerated until ready to use.