Hake with olive crust
60 mins
60 mins
Ingredients
- 4 Branches of flat parsley
- 8 large basil leaves
- 40 g Olives, pitted
- 20 g Breadcrumbs (white bread)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 pieces (200 g each) Hake or cod fillet
- 7-10 Tbsp juice of 1/2 lemon
- 2 TABLESPOONS Olive oil for frying
Directions
- 1
For the crust, finely mix herb leaves, olives and olive oil with a hand blender. Mix in butter in small pieces bit by bit. Add bread crumbs, season with salt and pepper and mix until you get a creamy, light green paste.
- 2
Rinse fish fillets, dab dry, season with salt, pepper and lemon juice. Heat oil in a pan and fry the fillets for 1 minute. Turn, fry for 1 minute. Then place in an ovenproof dish.
- 3
Spread about 1 tablespoon of the green paste on each fillet. Push the mould on a grid on the top rail into the oven. Turn on the oven grill and gratinate the fish under the hot grill for about 7 minutes.
- 4
Arrange the fish fillets on the plate and sprinkle with the fish stock from the mould all around. Serve with potato wedges and Mediterranean oven vegetables from the oven. Garnish with fresh herbs and olives and serve.
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