Watch Neven's Irish Seafood Trails every Wednesday on RTÉ One at 20:30.


Serves 6

  • 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


  1. Preheat the oven to 200°C (400°F/gas mark 6)
  2. Line a baking sheet with non-stick baking paper
  3. Whizz the bread in a food processor to make crumbs. Mix in a bowl with the pecan nuts, herbs, lemon rind and nutmeg
  4. Heat the butter in a saucepan until just melted, then stir into the breadcrumb mixture. Mix well and allow to cool.
  5. Place the hake on the lined baking sheet, skin side down, and rub the flesh with salt and pepper
  6. Brush the top of the hake with the beaten egg yolk, then press the crumbs on top to stick.
  7. 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.