Parmesan, Lemon & Thyme Crusted Hake Recipe | Abel & Cole
Parmesan, Lemon & Thyme Crusted Hake
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Prep: 15 mins
Cook: 20 mins
Wrap sustainably caught hake up in a golden cheesey crust and serve it with garlicky beans and potatoes. As if you needed persuading.
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560 kcal
(per portion)
Ingredients you'll need
  • ½ x 50g Parmesan
  • 1 lemon
  • ½ x 50g breadcrumbs
  • A handful of thyme, leaves only
  • 500g new potatoes
  • 250g French beans
  • 1 garlic clove
  • 2 hake fillets
  • 50g peppery salad mix
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Finely grate ½ the chunk of Parmesan into a bowl. Grate in the lemon zest. Throw in ½ the breadcrumbs and most of the thyme leaves. Season well with salt and pepper. Pour in 1 tbsp olive oil and mix.

  • 2.

    Scrub the potatoes and chop into equal sized chunks. Place in a pan and cover with salted boiling water. Bring to a boil, then simmer for 10 mins till nearly cooked through.

  • 3.

    While the potatoes simmer, trim the French beans. Halve them. Add them to the potatoes after they have simmered for 10 mins. Cook for 2 mins. Drain the potatoes and beans, then leave to dry in the colander.

  • 4.

    Place the hake fillets on a baking tray lined with baking paper, skin-side down. Spoon the parmesan and herb crust over the top of them and press it down. Bake for 10-12 mins till the fish is cooked through (white and flaky) and the crust is golden.

  • 5.

    While the fish cooks, peel and thinly slice the garlic. Place the pan you used to cook the potatoes back on the heat. Pour in 1 tbsp oil. Add the garlic, potatoes and beans. Cook for 5 mins to warm everything through, stirring now and then. Squeeze in juice from half the lemon and add plenty of salt and pepper.

  • 6.

    Pop the hake on two warm plates. Pile on the garlicky beans and potatoes. Serve with a handful of peppery salad leaves and scatter over the last of the thyme leaves to serve.