Baked Herb Crusted Hake with Lemon Caper Butter

This is dish that can be prepared ahead for a dinner party. The crust on the fish works wonderfully and will be a welcome addition to the dining table.

Parmesan cheese, grated (25 g)
butter, melted (75 g)
fresh breadcrumbs (150 g)
2 Tbsp. fresh parsley, thyme, dill, chopped
4 fillets hake
1 lemon, freshly zested
sea salt
black pepper, freshly ground

Lemon and Caper Butter:
1 Tbsp. capers
butter, melted (75 g)
1 Tbsp. fresh parsley, thyme, dill, chopped
1 lemon, freshly squeezed

Preheat the oven to 350°F (180°C, Gas Mark 4).

Place the hake fillets onto a flat baking tray lined with parchment paper.

In a large bowl combine the breadcrumbs, chopped herbs, lemon zest, grated parmesan and melted butter and mix well. Season lightly with salt and black pepper.

Divide the herb topping between the four fillets.

Place the fish in the oven and cook for 18-20 minutes until fish is cooked and the herb crust is crisp.

Meanwhile make the lemon butter very simply by mixing together the melted butter, chopped herbs, capers and lemon juice.

Keep the butter in a warm place until the fish is cooked and then drizzle all over the herb crust.

Makes 4 servings.