Crusted hake with crunchy pine nut topping
Chef:
Edward Hayden
Prep:
15 mins
Cook:
20 mins
This dish makes a very colourful option for a dinner party and yet it is relatively quick and easy to prepare. The almonds give a lovely crunch to the soft flaky fish. You can substitute cod or salmon for the hake if you prefer.
6 portions of hake
1 lemon, cut into wedges
12-18 cherry tomatoes
6 sprigs fresh thyme
Salt & freshly-ground black pepper
Topping:
50g butter
110g breadcrumbs
50g pine nuts
1 tbsp parmesan cheese, grated
2 tbsp fresh herbs, parsley & thyme, chopped
Grated zest of one lemon
Preheat the oven to 180C/350F/Gas Mark 4.
Begin by making the topping: melt the butter and add in the breadcrumbs, grated lemon zest, parmesan cheese, chopped herbs and pine nuts. Allow to cool for a couple of minutes.
Line a roasting tray with baking parchment and place the portions of fish on it. Season the fish with a little salt and freshly-ground black pepper.
Press some of the breadcrumb topping onto the top of each piece of fish.
Scatter the lemon wedges and cherry tomatoes on the tray and place a sprig of thyme on top of each portion of hake.
Bake for approximately twenty minutes depending on the thickness of the fish; when cooked the fish should be firm to the touch with a crunchy crumble-style topping.
Serves
6
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fruit, Fish, Nuts
Recipe Type
Dinner, BBQ, Easy, Family Dinners, Healthy
Level of Difficulty
Easy
Taken from Food for Friends by Edward Hayden, published by The O’Brien Press.Text/recipes Edward Hayden. Photos Carol Marks.
