Hake with Lemon Herb Crust
Ingredients: (Serves 4) 4x Hake Fillets, 4 slices white bread, lightly toasted and crusts removed, 1 garlic clove crushed, Finely grated zest of 1 small lemon, plus 1 tsp lemon juice, 15g pack each fresh tarragon, Fresh chives and fresh parsley.
- Preheat the oven to 230°C/fan 210°C. Line a baking sheet with baking paper and lightly grease with oil. Season the fish all over and put skinned-side down, on the paper.
- Break the toast into a food processor, add the garlic and lemon zest and whizz into fine crumbs. Add 25g of the mixed fresh herbs and whizz again, until the herbs are finely chopped, add the lemon juice and oil, season and whizz briefly to mix.
- Carefully press the breadcrumb mixture onto each piece of fish. Slide the sheet onto the top shelf of the oven and bake for 10-12 minutes or until the topping is golden and the fish is opaque and cooked through.
- Serve the fish on warmed plates with Good Fish Tartare Sauce.