This crispy, panko breaded Cape Hake brings a satisfying crunch to your dinner plate. We’ve paired our Hake with roasted carrots and potatoes for a balanced meal.
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Recipes
Panko Cape Hake with Roasted Vegetables
- Defrost the hake fillets following the instructions on the package. Go through cold water, dry well, season with salt and pepper and reserve in the fridge).
- Wash 2lbs of potatoes well, dry, cut into halves. Peel some carrots and cut in half down the length of the carrot.
- Put the potatoes and carrots in a bowl, season with salt and pepper and drizzle with a good stream of olive oil.
- Stir well and place on a baking tray. Bake in the preheated oven (180ºC) for about 40 min.
- Beat two eggs, put the panko on a plate and add a tablespoon of thyme, another of oregano and a third of parsley.
- Dip the hake fillets in the flour (lightly), then in the egg and finally in the panko, making sure they adhere well.
- Fry in plenty of sunflower oil and place on absorbent paper for a couple of minutes.
- Accompany with roasted potatoes and carrots and tartar sauce. It can be complemented with some salad leaves.
Ingredients:
- 4 Cape Hake fillets
- 1 cup of flour
- 2 eggs
- 1 cup panko
- Parsley
- Basil
- Thyme
- small potatoes
- carrots
- Salt and pepper
- virgin olive oil
- Sunflower oil
- Tartar sauce
