HAKE In A Lemon-Coriander Crust With RED Pepper Aioli
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
Hake fillets are topped with a lemon-coriander crust and baked until golden. Served with a roasted red pepper aioli and green salad.
Ingredients
- 4 hake fillets, skinned
- olive oil for greasing
- green salad to serve
- 80 g fresh breadcrumbs
- 40 g Gruyère cheese grated
- 30 g fresh coriander (cilantro)
- 60 g unsalted butter
- 1 lemon grated zest and juice
- 1 red pepper
- 4 egg yolks
- 14.8 ml white wine vinegar
- 2 garlic cloves crushed
- 4.93 ml English mustard
- 400 ml olive oil
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 184 mg
- Iron: 3.36 mg
- Magnesium: 39.8 mg
- Phosphorus: 241 mg
- Potassium: 556 mg
- Zinc: 1.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 hake fillets, skinned
- 80 g fresh breadcrumbs
- 30 g fresh coriander (cilantro)
- 60 g unsalted butter
- 1 red pepper
- 4 egg yolks
- 14.8 ml white wine vinegar
- 4.93 ml English mustard
- 400 ml olive oil
- sea salt
- freshly ground black pepper
Prepare
- olive oil, for greasing
- green salad, to serve
- Grate 40 g Gruyère cheese
- 1 lemon, grated zest and juice
- Crush 2 garlic cloves
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6. Lightly oil 2 baking sheets with olive oil.
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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.
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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.
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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.
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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.
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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.