Watch Neven's Irish Seafood Trails every Wednesday on RTÉ One at 20:30.
- 150g ciabatta bread (or chop bought ciabatta bread crumbs)
- 50g pecan nuts, roughly chopped
- 3 tbsp chopped fresh flat-leaf parsley
- 3 tbsp snipped chives
- Finely grated rind of 1 lemon
- Pinch of freshly grated nutmeg
- 75g butter
- 6 x 175g hake fillets, skin on with pin-bones removed
- 1 egg yolk, beaten
- Serve with tender stem broccoli & buttery baby boils
- Preheat the oven to 200°C (400°F/gas mark 6)
- Line a baking sheet with non-stick baking paper
- Whizz the bread in a food processor to make crumbs. Mix in a bowl with the pecan nuts, herbs, lemon rind and nutmeg
- Heat the butter in a saucepan until just melted, then stir into the breadcrumb mixture. Mix well and allow to cool.
- Place the hake on the lined baking sheet, skin side down, and rub the flesh with salt and pepper
- Brush the top of the hake with the beaten egg yolk, then press the crumbs on top to stick.
- Bake in the oven for 15–20 minutes, until the fish is firm and the crumbs are crisp
Neven's Tip: Place some cherry tomatoes on the vine on the tray with the hake. Drizzle in some olive oil/rapeseed oil. When the cherry tomatoes are cooked and soft it is a good indicator that the hake is also cooked.