Hake In A Lemon-Coriander Crust With Red Pepper Aioli

Let's Cook

1. Step 1.

   Preheat the oven to 200°C/400°F/gas mark 6. Lightly oil 2 baking sheets with olive oil.

2. Step 2.

   Place the fresh breadcrumbs, grated Gruyère cheese, fresh coriander, unsalted butter, and lemon zest and juice in a food processor. Blend until the mixture forms a purée. Set aside.

3. Step 3.

   Place the red pepper on a baking sheet and roast in the preheated oven until the skin blackens and blisters, about 15–20 minutes. Transfer the roasted pepper to a bowl, cover with cling film, and let cool slightly. Then peel off the skin, cut the pepper in half, and remove the seeds.

4. Step 4.

   Add the roasted red pepper, egg yolks, white wine vinegar, crushed garlic, English mustard, and salt and pepper to a food processor. Pulse once or twice to blend. With the motor running, very slowly add the olive oil in a thin, steady stream. Continue blending for 1–2 minutes until the mixture emulsifies into a thick, rich aioli. Set aside.

5. Step 5.

   While the pepper roasts, cover each hake fillet with a spoonful of the lemon-coriander crust mixture, pressing gently to adhere. Place the fillets on the oiled baking sheets.

6. Step 6.

   Bake the hake fillets for 15 minutes until the crust is golden and the fish is cooked through. Serve immediately with the red pepper aioli and a green salad.