Hake in a hurry
By Karen Burns-Booth
- 4 x 170g skinless and boneless hake fillets
- 2 tbsp vegetable oil
- 80g homemade breadcrumbs
- Handful fresh parsley, finely chopped, plus a few sprigs to garnish
- Salt and pepper
- Lemon wedges, to serveAlternative fish: Cod, Coley, Haddock, Ling, Pollack and Whiting
Pre-heat the oven to 180°C/fan 160°C/gas mark 4.
Wash and dry the hake fillets. Pour the oil into a large baking tray. Place the hake fillets in the tray and gently turn them over and around in the oil to cover them. Season with salt and pepper.
Combine the breadcrumbs with the chopped parsley. Sprinkle the breadcrumbs over the top of the fish fillets. Bake in a oven for 15 – 20 minutes, or until the crumbs are golden and crispy, and the fish cooked through. Serve immediately with lemon wedges, garnished with parsley sprigs.