panko crusted hake with tomato, parmesan + basil
serves 2
- 2 6-8 oz. fillets of hake, thick end
- 2 slices of tomato, about 1/4-1/2 inch thick
- 3 t grated reggiano parmesan cheese
- 2 t basil chiffonade (instructions below)
- butter, a few dabs for each fillet
- 1 egg, beaten
- panko crumbs (available at monahan’s or most asian stores)
- balsamic vinegar
- salt and pepper
preheat oven to 500º. to prepare basil chiffinade, layer several basil leaves on top of each other then roll them tightly lengthwise, then slice very thinly diagonally.
dip fillets in egg wash then coat with panic crumbs. top fillets with a few dabs of butter. season with salt and pepper and bake for 7-8 min.
top fillets with tomato slice and sprinkle with parmesan (sprinkle some on the fillet too). turn heat up to broil and when parmesan begins to sizzle and brown and fish is barely opaque in the center, plate the fish. top each tomato with basil chiffonade and sprinkle with a little balsamic vinegar.
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i’d never prepared hake before until tonight, but had received it as part of a csa delivery, and found your recipes. this was great! fearing that it might come out a little bland, i sprinkled on some chinese 5-spice blend (very light application), because we like spice and heat in our house. it really didn’t need the extra seasoning, and i think i’ll use this recipe for other fish when we don’t have hake in the house.
hi cindy,
that is great to hear! we love to hear when our recipes are a success. let us know if you try it on other fish.