Hake Fillets In A Rosemary Crust

Posted on June 26th, 2008 by admin

A wonderful dish to serve with lemon wedges and a salad on the side.

550g new potatoes

3 sprigs of rosemary and 5ml chopped rosemary

45ml olive oil

75d breadcrumbs

4 skinless hake fillets

  1. Preheat oven to 200ºC.
  2. Slice the potatoes thinly and cook in boiling, salted water for 6-8 minutes. Spread out in a baking tray. Scatter rosemary sprigs over and drizzle with 30ml olive oil.
  3. Mix breadcrumbs, chopped rosemary and remaining olive oil and sprinkle this mixture on top of each fish fillet.
  4. Remove potatoes from the oven and place the fish on top.
  5. Bake for 8-10 minutes or until the fish is baked through.

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