Crispy Baked Hake with Yogurt Tartar Sauce

4 hake fillets, approx. 175g each, skinned and boned

25g butter, melted

75g of stale breadcrumbs or Panko breadcrumbs

15g finely grated cheese

1 tablesp. chopped parsley leaves

40g plain flour

1 egg, lightly beaten

Salt and freshly ground black pepper


Yogurt Tartar Sauce:

150g Greek style yogurt

1 teasp. Dijon-style mustard

1 tablesp. capers, drained and finely chopped

1 small gherkin, finely chopped

1 tablesp. chopped parsley leaves


To Serve:

Tender stem broccoli and sautéed potatoes

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Crispy Baked Hake with Yogurt Tartar Sauce

Panko breadcrumbs, if available, make the coating extra crispy but they are not essential.

Serves 4
Cooking time: 30 minutes
To Cook

Preheat oven to Gas Mark 6, 200°C (400°F). Line a large baking tray with parchment paper. Brush a little of the melted butter over the parchment paper.

Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.

Season the hake with a little salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray. Brush the remaining melted butter over the top and sides of the fish.  Place in the oven and bake for 15 minutes or until cooked through.


Meanwhile make the Yogurt Tartar Sauce:

Place yogurt, mustard, capers, gherkin, parsley, salt and pepper in a small bowl. Mix well to combine.

Serving Suggestions

Serve the sauce with the crispy hake, tender stem broccoli and sautéed potatoes.

Nutritional Analysis Per Serving

Energy:                                 504kcal

Protein:                                  43g

Fat:                                        17g

Iron:                                      2.3mg

Carbohydrate:                        44g

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