Chorizo Crumbed Hake
Jack Munn
2
15 minutes
20 minutes
Mediterranean
Seafood
Chorizo-crumbed hake. Rich, smoky, golden perfection. Using hake, a more abundant alternative to cod, without losing a bit of that buttery, flaky magic
Ingredients
2x Hake Fillets
25g diced chorizo
100g breadcrumbs
Salt & Pepper
Zest from half a lemon
1 garlic clove, minced
1 tbsp finely chopped parsley
60g butter
1tbsp dijon mustard
400g cherry tomatoes
100g feta cheese
Directions
Preheat your oven to 220C. Remove your hake from its packaging and pat dry with a paper towel. Optionally remove the skin, then season the fillets all over with salt.
In an oven proof pan, add a tbsp of olive oil. Get the pan on the hob over a low medium heat. Finely dice your chorizo and get in the pan. Fry till crispy, then remove and set aside.
In a bowl, add your breadcrumbs, chrorizo a pinch of salt & pepper, lemon zest, garlic and chopped parsley. Melt your butter, then pour into the breadcrumbs. Mix well.
In the same pan as earlier, add your cherry tomatoes. Fry off for 5 minutes, then crumble in the feta. Get it in the oven for 10-15 minutes or until the tomatoes have become jammy.
Lightly brush the fillets with dijon mustard then cover the top with the crumbs and press down. Place the fillets over the tomatoes, then get the pan back in the oven for 10 minutes or until the breadcrumbs have become golden and crispy.
Serve up with a mixed salad and a wedge of lemon and enjoy!
