Panko Crusted Hake with Tomato, Parmesan + Basil

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

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 panko 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

Monahan's Seafood

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