Mustard seed, coriander, parsley and lime-crusted hake

May 5, 2015 (Last Updated: January 11, 2019)

This dish is great served with a green salad, fried chips or a simple tomato salad.

TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend (white) will achieve a harmonious union of all these spicy parts

Print Recipe

Mustard seed, coriander, parsley and lime-crusted hake

Serves: 4
Cooking Time: 50 mins

Ingredients

  • 4 hake fillets
  • salt and freshly ground black pepper, to taste
  • 1 egg white, lightly beaten
  • 60ml mustard seeds
  • 50ml fresh coriander
  • 50ml fresh parsley
  • zest and juice of 1 lime
  • 100g breadcrumbs
  • 60ml oil
  • 20ml butter
  • lemon, cut into wedges

Instructions

1

Put the hake fillets in a tray and season them well.Pour the egg white over and rub it all over the fillets. Refrigerate for 10 minutes.

2

Put the mustard seeds, coriander, parsley, juice and zest in a pestle and mortar, and pound until it is all combined.

3

Place the breadcrumbs on a flat tray and mix in the mustard seed mixture.

4

Gently lift the fillets and place them in the breadcrumb mixture. Pat until well coated. Place on a plate, continue with the remaining fillets and refrigerate for 30 minutes.

5

Heat the oil and butter in a frying pan until hot.Gently fry the fillets on both sides until cooked and the breadcrumbs are golden, about 10 minutes on each side. Drain on paper towel.

6

Serve the hake with the lemon wedges.

 

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May 5, 2015 (Last Updated: January 11, 2019) By
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