Home » Crumbed Baked Hake Fillet

Crumbed Baked Hake Fillet

Est. Reading: 2 minutes
Many people are hesitant to prepare fish, but this dish is so delicious, you just have to give it a try! It’s not so much a recipe as a guideline, feel free to add your own twists and spices.


Hake fillets
Fish Spice (or Salt & Pepper)
Bread Crumbs
Vegetable or Olive Oil
Fresh Lemon
Vegetables of your choice

Here's how
Buy fresh Hake at your local supermarket or fishmonger.
Ask them to skin and fillet the Hake.
Cut the fillets into portion sizes of your choice, we like about 15cm x 10cm.
Sprinkle both sides of the fish with the fish spice (get it from your fishmonger) or salt & pepper.
Dust both sides with a thin layer of flour (use a shaker if you have one).
Whisk one or two eggs with some water and season.
Dip each fish fillet in the egg mix.
Lay out the bread crumbs in a shallow dish, place the egged fillets on top and shake until covered with crumbs.
Heat a little oil in a pan (just enough to cover the base).
Fry fish on both sides until browned (you might need to top up the oil every now and again.)
Pre-heat oven to 180°C.
Place fish fillets in a shallow oven proof dish, squeeze fresh lemon juice over and top with a few knobs of butter.
Bake uncovered for 10 – 15 minutes. (Depending on the thickness of the fillets.)
Serve with veggies of your choice (we like baby potatoes, spinach and butternut), lemon wedges and tartare sauce.

How to make tartar sauce
- Mix about 1 Cup of good quality mayonnaise with finely chopped gherkin, capers and onion (about 2 Tbls each).
- Season with Salt, pepper and a good pinch of Caster Sugar.
- You can also add 1 Tbls chopped parsley.


  • We never use frozen fish for this recipe, so rather opt for fresh.
  • Remember to always buy sustainable fish species, if you are unsure sms the fish’s name to Sassi on 0794998795, they will instantly send back a description as well as the status of the fish.
  • You can buy bread crumbs from the bread counter at your local supermarket.
  • Fish is ready when it is firm to the touch and the flesh becomes opaque.
  • The crumbs seal in the moisture, so the fillets are great when re-heated, or even eaten cold the following day!

For more recipes follow the links alongside.

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