Ingredients
- Extra virgin olive oil
- 200g Hake
- 30g Breadcrumbs
- 1 tsp Paprika and 1 tsp Oregano
- 1 tsp Cayenne Pepper
- 1/2 tsp Garlic Powder
- 1 tsp Chilli Flakes
- 1 tsp Thyme
- 1/2 Sea salt & ground black pepper
- 1 tsp Fennel Seeds (optional)
- Add a few roasted carrots
- Pototo Wedges
Instructions
- Drizzle a roasting tin with 1 tbsp of extra virgin olive oil,add salt and black pepper.
- In a bowl, combine the breadcrumbs with paprika, oregano, cayenne pepper, garlic powder, chillies, and thyme.
- Lay the fresh hake fillets on the tray and rub them with the seasoning. Coat the prepared hake fillets with the breadcrumb mixture Lay skin side down.
- Also, add the fennel seeds if you're using them..
- Bake the breaded fish in the oven 190°C (374°F) for 15 minutes.
- When the fish is cooked through but still tender and the breadcrumbs are golden brown, remove the tin from the oven,
- Drizzle with lemon juice and garnish with fresh chopped parsley.
- Best served with a super cilled Rioja Blanco >>>>>>>
