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Fish, Busy evenings

Herb-crusted hake fillets with mashed potatoes

Herb crusted hake fillets with mashed potatoes is a fish dish for 4 people, ready in 45 minutes, rated easy, at €3.30 per person. The key to success is the crust, a mix of breadcrumbs, parsley, chives and melted butter, set over a layer of mustard that holds everything together and gives the mild fish some extra kick while it bakes.

Tonight, hake fillets under a golden herb crust, with creamy mashed potatoes on the side.

Herb-crusted hake fillets with mashed potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under a golden, crunchy crust, the hake fillet stays moist and flaky, with no risk of drying out the fish. The mustard spread between the fish and the breadcrumbs makes all the difference, it glues the crust in place and adds just enough tang to wake up an otherwise mild fish. Parsley and chives in the breadcrumbs add fragrance without covering up the taste of the hake.

Alongside, the creamy mashed potatoes made with milk and butter soak up the pan juices and mellow out the mustard's bite. It is the kind of dinner kids tend to like, thanks to the mash and a boneless fish, while still feeling put together enough for a slightly more special weeknight meal. Mon Chou likes this dish for how little it asks of you, few ingredients, one baking dish, and a plate that looks like it took more effort than it actually did.

The ingredients

4 people

Fish counter

  • Hake fillets 4

Pantry

  • Breadcrumbsoften in the pantry 6 tbsp
  • Mustardoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 1 bunch
  • Chives 1 bunch
  • Potatoes 1 kg
  • Lemon 1

Dairy

  • Butter 60 g
  • Milk 15 cl

Allergens Gluten, Fish, Lactose

The step by step recipe

  1. Cook the peeled potatoes in salted water, then mash them with the hot milk, 30 g of butter, the salt and pepper. 25 min

    Mash them while still hot, the texture comes out smoother.

  2. Mix the breadcrumbs with the chopped herbs, the remaining melted butter, salt and pepper.

    The mix should feel damp, like wet sand.

  3. Place the hake fillets in a baking dish, brush them with mustard and top with the herb crust.

    The mustard acts as glue and boosts the flavor of the fish.

  4. Bake at 200°C until the crust turns golden and the fish turns opaque. 15 min

    Finish under the broiler for 2 minutes to brown the top.

  5. Serve the fillets over the mashed potatoes with a lemon wedge.

    A squeeze of lemon right before serving brightens the whole plate.

Our tips to get it right

  • Pick hake fillets of similar thickness so they all cook at the same pace, otherwise the thinner edges can burn before the thicker parts are done.
  • Press the herbed breadcrumbs gently onto the fish with the back of a spoon, it holds better during baking and browns more evenly.
  • Keep an eye on the oven during the last two minutes under the broiler, the crust can go from golden to burnt very fast.

The variations

  • Swap the hake for cod or pollock, two white fish with a similar texture that hold up just as well under the herb crust.
  • For a fish free version, use the same herb crust on roasted zucchini or eggplant slices, served with the same mashed potatoes.
  • For kids in a hurry to eat, leave the lemon out of the crust and serve a wedge on the side instead, since some kids prefer their fish without extra tang.

What to serve it with

  • A green salad with lemon dressing
  • Steamed green beans
  • A glass of dry white wine

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, ideally with the fish and mash stored separately. Reheat in the oven so the crust gets some crunch back, and warm the mash gently in a saucepan with a splash of milk. This dish does not freeze well, the mash turns grainy and the crust loses its crispness.

Questions about this dish

Can you make the herb crust ahead of time?

Yes, you can mix the breadcrumbs, herbs and melted butter the day before and keep it in the fridge in a sealed container. Let it sit out briefly before spreading it so it is not too firm.

Can you use a different fish instead of hake?

Yes, cod, pollock or whiting all work well since they are firm, white fish. Avoid very thin fillets, as they can fall apart under the weight of the crust.

How do you know the fish is cooked without drying it out?

The fish is done when the flesh turns opaque and flakes easily with a fork, usually after 15 minutes at 200°C. If you are unsure, lift a corner of the crust to check the color inside.

Can you make this dish without mustard?

You can replace the mustard with a bit of softened butter to help the crust stick, but the fish will taste milder. Mustard is really what gives the dish its character, even in a small amount.

How long does it take to make herb-crusted hake fillets with mashed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in herb-crusted hake fillets with mashed potatoes?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does herb-crusted hake fillets with mashed potatoes cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, lactose. Always check the labels of the products you buy.

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