Baked Hake Lemon Herb

I was standing at the fish counter, staring at the hake fillets, when the fishmonger asked if I'd ever tried them with herbs and lemon. I hadn't, but something about the way he described it—crispy, bright, simple—made me buy four on the spot. That evening, I tossed together breadcrumbs and whatever fresh herbs were wilting in my fridge, and the smell that filled my kitchen was so good I called my neighbor over to share dinner.

The first time I made this for my family, my youngest kept asking what made it taste so fresh. I realized it was the lemon zest—such a small thing, but it lifted everything. Now, whenever I make it, I think of that conversation and how food can surprise even the pickiest eaters.

Ingredients

• Hake fillets: Look for firm, fresh fillets without any strong fishy smell, and pat them completely dry so the crust sticks properly.
• Fresh breadcrumbs: I use whole wheat for a bit more texture and flavor, but white works too if that's what you have on hand.
• Fresh parsley, dill, and chives: The trio gives you layers of flavor—earthy, bright, and oniony—that dried herbs just can't match.
• Lemon zest and juice: Zest first, then juice, and don't skip the zest because that's where all the fragrant oils live.
• Garlic cloves: Mince them finely so they blend into the crust without leaving harsh bites.
• Olive oil: This binds the crumbs and helps them crisp up in the oven.
• Salt and black pepper: Season the fish itself before adding the crust, or the flavor won't penetrate.

Instructions

Prep the oven and tray:

Preheat to 200°C and line your baking tray with parchment so nothing sticks. This also makes cleanup almost effortless.

Season the fish:

Pat each fillet completely dry with paper towels, then sprinkle both sides with salt and pepper. Lay them on the tray with a little space between each one.

Make the herb crust:

In a bowl, mix breadcrumbs, parsley, dill, chives, lemon zest, lemon juice, garlic, and olive oil until everything feels like damp sand. It should hold together when you press it.

Top the fillets:

Spoon the mixture onto each fillet and press it down gently with your fingers so it forms an even layer. Don't worry if a few crumbs fall off.

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes. The crust should turn golden brown, and the fish should flake easily when you nudge it with a fork.

Serve warm:

Transfer the fillets to plates, add a wedge of lemon on the side, and scatter a few extra parsley leaves if you want it to look pretty.

Save to Pinterest

I once served this at a small dinner party, and my friend who claimed she didn't like fish asked for the recipe before dessert even came out. That's when I knew this dish had something special—it wins people over quietly, without trying too hard.

Ingredient Swaps and Substitutions

If you can't find hake, cod, haddock, or pollock work beautifully with the same timing. For a gluten-free version, swap in certified gluten-free breadcrumbs. You can also use panko for extra crunch, though it browns a bit faster, so keep an eye on it.

Serving Suggestions

I love pairing this with roasted baby potatoes and a simple green salad dressed with olive oil and lemon. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the brightness perfectly. Sometimes I'll add steamed asparagus or sautéed spinach on the side for color and balance.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days. To reheat, I use a hot oven (around 180°C) for about 8 minutes so the crust crisps up again instead of going soggy. Microwaving works in a pinch, but you'll lose that golden texture.

• Let the fish cool completely before storing to avoid condensation.
• Reheat uncovered so steam can escape and the crust stays dry.
• Add a fresh squeeze of lemon after reheating to bring back some brightness.

Save to Pinterest

This recipe has become one of those reliable favorites I turn to when I want something light, flavorful, and foolproof. I hope it brings as much ease and joy to your table as it has to mine.

Recipe Questions & Answers

→ How can I ensure the herb crust sticks to the fish?

Pat the hake fillets dry before seasoning and gently press the crust mixture onto the fish so it adheres evenly during baking.

→ Can I substitute hake with other types of fish?

Yes, white fish like cod, haddock, or pollock work well and will bake to a similar tender texture.

→ What is the recommended baking temperature and time?

Bake at 200°C (390°F) for 18 to 20 minutes until the crust is golden and the fish flakes easily.

→ How can I make the crust gluten-free?

Use gluten-free breadcrumbs to replace the regular whole wheat crumbs without altering the flavor significantly.

→ What sides complement this hake dish?

Light vegetable sides, green salads, or a crisp white wine such as Sauvignon Blanc enhance the flavors beautifully.