Classic & Familiar

Baked Hake Medallions with a Lemony-Spiced Crumb

Serves 4

Ingredients

  • 1 x 450 g pack I&J Deep Water Hake Prime Medallions
  • 70 g breadcrumbs
  • 2 tbsp butter (room temperature or melted)
  • zest & juice of half a lemon (reserve other half to serve with wedges)
  • small handful parsley, leaves torn off
  • ½ tsp smoked paprika
  • salt and pepper

Method

  • Pre-heat the oven to 200°C
  • In a small food processor combine all the ingredients except the fish and lemon juice until well mixed. If doing this by hand, finely chop the parsley and then combine with the breadcrumbs, butter, and spices.
  • Grease a baking dish with butter and place the frozen I&J Deep Water Hake Prime Medallions in the dish. Drizzle over the juice from half the lemon.
  • Pack the crumb topping on top of the I&J Deep Water Hake Prime Medallions and then loosely cover the dish with a piece of tinfoil.
  • Bake for 35 minutes until cooked through.

Serving suggestion

Serve with lemon wedges and steamed green beans.

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