About this recipe:Tender white fish is enhanced with this quick, herby, full-flavoured crust. Accompany with small, soup pasta shells tossed with a little soft cheese, and a leaf and baby tomato salad. Delicious!
2 slices wholemeal bread with crusts, cut into small dice
3 tbsp semi-skimmed milk
1 tbsp olive oil
2 spring onions, chopped
1-2 large garlic cloves, crushed
50g walnut pieces, chopped
25g fresh flat-leaf parsley, chopped
4 portions skinless hake fillet, about 120g each
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Method Prep:10min › Cook:15min › Ready in:25min
Make the crust: Preheat the oven to 220°C (200°C fan oven), gas 7. Put the bread into a bowl and pour the milk and oil evenly over. Grate the zest from the lemon, or use a zester, and add to the bread mixture. Add the spring onions, garlic, walnuts and parsley. Stir the mixture, pressing it with the back of the spoon to moisten all the bread evenly.
Cook the hake: Put the hake into a shallow ovenproof dish that holds the fillets fairly snugly. Season lightly. Divide the bread mix among the portions of fillet, piling it up and pressing it on quite firmly to keep it in place. Bake for 15 minutes or until the crust is well browned and crisp, and the hake is cooked through. Test the middle of one piece with the point of a knife – the fish flakes should part and look firm, but succulent, and white.
Serve: Cut the lemon into wedges. Transfer the fish to plates and garnish with lemon wedges.
For hake, use other white fish, such as cod, haddock or pollock, or try salmon.
…speed it up
Whiz the bread, lemon zest, spring onions, garlic, walnuts and parsley in a food processor, then add the milk and oil, and pulse for a few seconds to mix.