Breaded hake with tartare sauce

Breaded hake with tartare sauce

Nathan Outlaw's Home Kitchen
David Loftus

I adore breaded fish but prefer to bake rather than deep-fry it. Here I’ve jazzed up the breadcrumbs with lemon and herbs but you could use spices if you prefer. For the tartare sauce I blitz up the herbs to get a vivid green colour, though of course it’s not traditional. You could serve this with chips… personally, I think a watercress salad and a bowl of new potatoes works better.


Quantity Ingredient
4 hake fillet portions, about 160g each, skinned
200g day-old white bread (i like to use focaccia), crusts removed
1 lemon, grated zest
3 tablespoons flat-leaf parsley, chopped
2 tender sprigs of rosemary, leaves picked and chopped
100g plain flour
2 free-range eggs, beaten
sea salt
freshly ground black pepper

For the tartare sauce

Quantity Ingredient
2 free-range egg yolks
2 teaspoons english mustard
2 teaspoons cider vinegar
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chervil
300ml olive oil
2 tablespoons small capers
2 gherkins, chopped

To garnish

Quantity Ingredient
a bunch watercress, leaves picked
20 pitted olives, sliced
2 gherkins, sliced
3 tablespoons * vinaigrette [rid:37738]
1 lemon, cut into wedges


  1. First make the tartare sauce. Put the egg yolks into a blender or food processor with the mustard, cider vinegar and chopped herbs. Process for 1 minute and then slowly pour in the olive oil while the motor is still running. Once it is all incorporated, transfer the mixture to a bowl and stir in the capers and chopped gherkins. Season with salt and pepper to taste, cover and refrigerate.
  2. Preheat your oven to 200°C. Line a baking tray with a silicone liner or baking parchment.
  3. Check the hake portions for pin-bones; set aside. For the breadcrumbs, blitz the bread, lemon zest and herbs in a food processor until fine.
  4. Spread the crumb mixture out on a tray. Put the flour on another tray and season with salt and pepper. Pour the egg into a shallow dish. Pass each portion of hake through the seasoned flour, then the egg and finally the crumbs to coat all over.
  5. Lay the breaded fish portions on the prepared baking tray and bake in the oven for 8–10 minutes, depending on the thickness of the fish.
  6. While the fish is in the oven, toss the watercress with the olives, gherkins and vinaigrette and share equally between 4 plates. When the fish is cooked, lift the portions onto the plates and serve at once, with the tartare sauce and lemon wedges.
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