Chop the fresh herbs of your choice. Drain the capers.
- 1 Preheat the oven to 220’C (fan 200’C) gas 7. Lay the fish fillets on a small baking tray lined with lightly oiled foil.
- 2 Using a hand blender, process the bread into fine crumbs. Add the herbs and capers, blitzing for a few seconds to mix well.
- 3 Lightly season the hake fillets. Spread on the horseradish then top with an even layer of the crumb mix, pressing down well. Drizzle a little oil over the crumbs.
- 4 Bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve with some fresh green vegetables….
Really light easy fish dish. Can have it with many sides to make it slightly more substantial.
Just tried this tonight and it was delicious.
The topping will suit any white fish and I received excellent comments when I cooked this meal
Delicious....though I made it with cod and used panko breadcrumbs.....making it again tonight!