Panko Crusted Hake with Tomato, Parmesan + Basil

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

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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Monahan's Seafood

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