Parmesan and Herb Hake

Crusted Hake served with simple chips.


Serves 4

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  • 1kg hake, cut into 4x250g portions
  • 1 cup bread crumbs
  • 60ml parmesan,
  • grated Zest of 1 lemon
  • 80g butter, melted
  • 15ml parsley, finely chopped
  • 15ml chives, snipped
  • 15ml coriander, finely chopped
  • Salt and pepper
  • 1 clove garlic, crushed
  • 4 medium potatoes cut into chips
  • Oil for deep frying


In a mixing bowl, mix together the bread crumbs, parmesan, lemon zest, butter, herbs and garlic together.

Season well with salt and pepper and set aside,Preheat the oven grill.

Heat a 26cm Le Creuset Toughened Non Stick Saute Pan, and place the hake skin side down in the pan.

Cook till golden and crispy. Turn the fish over and place the crumb on top.

Put the pan under the grill, and cook until the crumb is golden and crispy.

In the meantime, heat the oil to 180°C and fry the chips till golden.

Serve with fish and chips with lemon wedges.