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Fish Fillet Recipe

A Quick and Easy Fish Fillet Recipe With Mouthwatering Results

A Quick- Healthy - Hake Fillet Recipe

We really fell upon this fish fillet recipe by an accident. We had some fresh hake in the fridge earmarked for dinner. However we were late home that evening, and very hungry, so we decided to try a cooking short cut, and were extremely happy with the result.
We have used both hake and rosada in this recipe, but you can use any firm fleshed thick white fillets. (Make sure you have removed all of the bones before cooking!!)
It really does produce the most succulent and delicious fish and so quick.
Why not include this in your own Mediterranean Diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Fish Fillet Recipe Ingredients for Four People

4 large thick hake fillets with all of the bones removed
You can use rosada, cod etc. any firm, white fish will be fine.
Extra virgin olive oil
Salt and ground black pepper
2 fat cloves of garlic, finely chopped
A handfull of chopped parsley or dill or a teaspoon of dried mixed herbs
4oz/110g wholemeal breadcrumbs
Juice of a small lemon

Fish Fillet Recipe Method

OK - first generously oil a baking tray that is big enough to cook the fish fillets.
Arrange the fillets on the tray allowing a small gap between each.
Right - sprinkle each one with a little salt and a grind of pepper.
Follow with an even sprinkling of the garlic, and then either the chopped fresh herbs or the dried.
Finish off with an even covering of the breadcrumbs and a drizzle of olive oil
Put the tray onto the top shelf of a pre-set oven of 220ºc/425ºf and cook for 10-15 minutes depending on the thickness of the fillets.
The fish is cooked when the flakes separate easily with a knife.
Take the fish out of the oven and arrange on plates, squeezing a little of the lemon juice over each fillet.
Serve immediately with your choice of vegetables, why not try our knockout crispy fried potatoes or mabe our crunchy baked potatoes.