Barbecued Fish on the Stove Top! Pan-Fried Lemon, Parmesan and Herb Crusted Hake



Lemon, Parmesan and Herb Crusted Hake


Lemon, Parmesan and Herb Crusted Hake

Barbecued Fish on the Stove Top!

Pan-Fried Lemon, Parmesan and Herb Crusted Hake

Fish on Friday



Fish Fanatic


Yes, it’s the weather that will lead again in today’s post…..and yes, it’s the rain, or should I say the MONSOON kind of rain that’s what I’m talking about! This morning started again with torrential rain – not just a little shower, but BUCKETS of it pelting against the windows and thundering down the velux windows in our bedroom…..like a river torrent, but on our roof. Plans of barbecued fish for Fish on Friday were put to one side, and I had to think how I was going to cook my two bits of hake I had defrosted for today’s lunch…..so, again I find myself pan-frying them in the manner of a BBQ on my stove top!






Last week’s Fish on Friday was a fabulous, and VERY French style Roasted Red Pepper & Tomato Tapenade Topped BBQ Cod with Hot New Potato Salad with Mint & Spring OnionsAnd the week before that we enjoyed a VERY easy Fish Curry made with coley. But today, it’s Pan-Fried Lemon, Parmesan and Herb Crusted Hake, served with some left over Scotty Brand New Potatoes, which were also fried and served with parsley. My lovely hake came from John at Delish Fish as always, his fish is HARD to beat and always boned and filleted so well.



Pan-Fried Lemon, Parmesan and Herb Crusted Hake


Pan-Fried Lemon, Parmesan and Herb Crusted Hake

Hake is fast becoming my favourite white fish; it’s has a nice flake and is meaty like cod, with an almost sweet and nutty flavour…..it’s mild and delicate and for that reason a GREAT fish to serve to children as well as those who not keen on stronger flavoured fish.  In France, hake is called ‘saumon blanc’ (which translates as ‘white salmon’) and I can understand why, as it has a similar texture to salmon and its firm texture makes it a great fish for the BBQ as well as roasting and pan-frying. It comes from the same family (Phycidae) as cod and haddock, which makes it a GREAT substitute for both of them, especially as it is cheaper! The sad thing is, that most of our wonderful British hake is sent to Spain and France, as they appreciate it more than we do, something we need to address maybe.



Pan-Fried Lemon, Parmesan and Herb Crusted Hake


Pan-Fried Lemon, Parmesan and Herb Crusted Hake

Anyway, this is my LATEST recipe for hake, a simple and yet VERY tasty way to serve this versatile fish for lunch or a family supper; it is coated in a home-made lemon and fresh herb crumb with added Parmesan, which melts and makes a FABULOUS crumb, even though it sometimes welds itself to the pan, it can be coaxed out with a spatula and sprinkled over the fried fish for an extra crunch, we all fight over the extra crumbs! Simply serve with salad or seasonal greens, and maybe some pan-fried potatoes, as I have done here; leftover new potatoes that were fried in a LITTLE butter and then had fresh parsley sprinkled over them at the table…..simple and VERY effective, and a great way to jazz up those left over spuds! So, here with a FISHY flourish, as I am a FISH FANATIC, is my Pan-Fried Lemon, Parmesan and Herb Crusted Hake! Have a GREAT start to the weekend and see you later. Karen.



Pan-Fried Lemon, Parmesan and Herb Crusted Hake


Pan-Fried Lemon, Parmesan and Herb Crusted Hake

Lemon, Parmesan and Herb Crusted Hake

A simple and yet tasty way to serve hake; the fish is coated in a herb and lemon crumb, with some Parmesan cheese added for a delectable added twist on a savoury crumb coating. Serve this with seasonal salad and new potatoes or fried potatoes.

Ingredients

  • 1 tablespoon rapeseed oil (or vegetable oil)
  • 2 pieces of wild hake fillets (with or without skin, about 150g each)

crumb coating

  • finely grated zest of 1 lemon
  • 2 tablespoons breadcrumbs (or panko crumbs)
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons fresh herbs, chopped (such as parsley, chives, oregano and coriander (cilantro))
  • salt and pepper. to taste

Note

A simple and yet tasty way to serve hake; the fish is coated in a herb and lemon crumb, with some Parmesan cheese added for a delectable added twist on a savoury crumb coating. Serve this with seasonal salad and new potatoes or fried potatoes.

Directions

Step 1 Crumb coating: Put all the ingredients into a bowl and mix well, season to taste with salt and black pepper.
Step 2 Rinse the hake under cold water and then pat them dry, and then coat them in the lemon and herb crumb coating, pressing the crumb coating in the fish firmly. Set to one side.
Step 3 Heat the oil in a large heavy frying pan over a medium heat and when it is hot, add the hake fillets skin side down if they have skin. Fry for 3 to 5 minutes, depending on thickness of the fillets, and very gently with a spatula, turn the fish over and continue to cook on the other side for 3 to 5 minutes. Just before serving, turn the hake over again, and allow to cook on skin side for a further minute or two.
Step 4 Serve immediately, and then scrape all the crumb coating that remains in the pan, and sprinkle it over the hake fillets, along with some freshly chopped parsley and a lemon wedge.


Pan-Fried Lemon, Parmesan and Herb Crusted Hake


Pan-Fried Lemon, Parmesan and Herb Crusted Hake

As I used LEFTOVER POTATOES in the dish, I am entering this into Kate’s (Turquoise Lemons)

EXCELLENT  blog challenge, No Waste Food.  June’s theme is: any recipe using leftovers!

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