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Garlic Butter Hake N' Chips

Elevate your dining experience with our Garlic Butter Panko Crusted Cape Hake Fillet—a dish that balances elegance with ease. Featuring premium Cape hake coated in a golden, crunchy panko crust infused with rich garlic butter, this recipe highlights the fish's natural, delicate flavor. Served on a bed of crispy french fries with a crisp field green salad, enjoy this classic twist on a comforting classic.
Serves: 10
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients
Preparation

Main Ingredients:

  • 10 ea Signature Cape Hake Fillet, 4oz
  • to taste Salt And Pepper
  • 4 oz Mayo
  • 4 oz Unsalted Butter
  • 4 ea Garlic, Clove, minced
  • 1 lb Panko
  • 0.5 oz Fresh Herbs, chopped parsley, dill, thyme, rosemary or a combination

For the Salad:

  • 2 lb Mixed Greens
  • 10 oz Cucumber, diced
  • 5 oz Carrots, shredded
  • 5 oz Cherry Tomato, halved
  • 2 oz Olive Oil
  • 2 oz Lemon, juice

For the Plate:

  • 10 oz Traditional Tartar Sauce
  • 10 ea Lemon, wedge
  • 2.5 lb Frozen French Fries
  1. For the Garlic Butter Panko Hake: Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. In a sauté pan melt the butter over a medium setting. Add the minced garlic and lightly cook for up to one minute. Add the panko breadcrumbs to the pan and stir often to prevent burning. Toast until golden brown and then remove from the heat. Allow to cool slightly, about 5 minutes, before folding the herbs into the breadcrumbs.
  3. Prepare a sheet tray with parchment and then pan spray. Lay out the Hake onto the tray, season to taste with salt and pepper and then brush each with the mayo. Divide the panko topping by ten and add to each fillet respectively, taking care to cover each fillet completely.
  4. Place the prepared Hake into a preheated 400℉ oven. Bake, uncovered, for approximately 10-12 minutes until the Hake reaches a minimum internal temperature of 158℉.
  5. For the Salad: Add the mixed greens and prepared veggies to a large bowl. Drizzle with the olive oil and lemon juice before tossing well.
  6. To Finish: Divide the French fries, salad and tartar sauce equally between ten plates. Add a fully cooked portion of hake to each and garnish with lemon wedges. Serve and enjoy!

High Liner Foodservice Signature Cape Hake Fillet 4-6 oz, MSC