Crumbed Hake with Wasabi Mash

Last night I bought hake fillets and had no idea what to cook with them. I had half a loaf of stale ciabatta and decided to make my own flavour filled crumbs.

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250 g X 4 Hake fillets
Olive oil
450 g stale ciabatta, or fresh ciabatta toasted in the oven for 5 minutes
5 anchovy fillets, with the oil
4 spring onions, roughly chopped
3 garlic cloves
Zest of half a lemon
Lemon for serving

4 potatoes
Knob of butter
75 ml milk
Sea salt


1 large oven tray
1 large pot
1 food processor/blender

Serves 4
Preparation 20 minutes
Cooking time 20 minutes

Boil the kettle and preheat the oven to 180C.

Quarter the potatoes and place them in a pot with cold water and a generous pinch of salt, bring to the boil and cook for 20 minutes.

While the potatoes are boiling, tear up the stale ciabatta and chuck it into the blender with the anchovies and their oil, the roughly chopped spring onions, garlic cloves and lemon zest.

On a plastic chopping board lay out the hake fillets and cover with olive oil, maldon salt and black pepper. Place the fish on the tray, using your hands distribute the crumbs on top of  the fillets.

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Bake in the oven for 15-20 minutes (depending on your oven). You can tell when the fish is done when the flesh is a bit flakey.

Once the potatoes are boiled, drain them and remove the skin. Return back to the pot and add the milk, butter and the wasabi (depending on how hot you like it). Mash until smooth, then add the salt and 1 small knob of butter. Keep warm.

Once the fish is cooked serve with the mash and a generous squeeze of lemon juice. If you like eating your meals with sauce, like I do, mix some wasabi with some mayo and you’re good to go.

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