Plain hake can be a bit boring when it becomes our go-to way for cooking it just because we are busy. Let’s change this with this Sesame-Crusted Hake! With the sesame crust twist, this fish dish is equally simple and quick, but we just made it a tad more interesting! Also, it’s a perfect way to disguise the fish so children (and not so children) enjoy it! Serving it with a bright salad helps as well. And pst, I used my lemony mustard vinaigrette, which pairs so well with fish.
I know that fish is not the most popular thing around, but… I had to share this one! The sesame gets toasted and brings such a delicious flavour to the fish that even children will love! If you have tasted toasted sesame oil then you know what I am talking about ;).
Another key thing of this recipe is that it’s so so so so quick! If you only have 10 minutes that’s all you need. It doesn’t take more than combining the sesame on a plate, covering the hake with it, pan-frying it and while it cooks you can prepare the rest of the salad. Easy right?
Hake Alternative Ideas
This recipe is very versatile, so you can adapt it with other kinds of fish that may be more easily available in your area, or that simply you like better.
White fish alternatives: if you cannot get hold of hake or simply you prefer another kind of white fish, cod or halibut would also work perfectly with this crust.
Blue fish (oily fish) alternatives: salmon and tuna are fishes that work so well with sesame. If you use any of these two, then instead of rubbing the fish with olive oil try rubbing them with soy sauce or tamari before covering them in sesame. The combination of flavours is simply delicious.
Tips and Tricks for this Sesame-Crusted Hake Recipe
- Cooking the hake: in order to get the juiciest hake, start with cooking it on the sesame side. The sesame layer helps with making the heat progressively go through the fish. Once you see the flesh has gone whiter almost up to the skin side, flip it and cook it just until everything is white. If you weren’t using any crust or coating, then apply the same trick starting to cook the fish on the skin side.
- Sesame seeds: feel free to use only white or only black sesame seeds. I find that combining both makes it more fun (and thus more appealing) but when I run out of one or the other I still make it with whichever I have on hand.
- Dressing: you can triple or quadruple the recipe so you can use this same dressing on other salads throughout the week, such as this Spinach Strawberry and Feta Salad with Lentils . Keep it in a jar and store it in the fridge.
- Salad: as with the fish, the salad part of this recipe is also versatile, so you adapt it with what you have on hand. If you don’t have lamb’s lettuce, but instead have rocket or another type of lettuce, any of them would work just as perfectly! You can also add tomato if you wish, or leave out the carrot and avocado if you’ve run out of them.
If you make this Sesame-Crusted Hake, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
- 6 Hake Fillets - without bones and skin on
- 3 tbsp Black Sesame Seeds
- 3 tbsp White Sesame Seeds
- 2 tsp soy sauce
- Extra virgin olive oil
- 100 g Lamb's Lettuce
- 1 Avocado - sliced
- 1 large Carrot - peeled and shaved lengthwise
- 2 tbsp extra virgin olive oil - plus extra for frying
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- ¼-½ tsp salt - plus extra for the hake
- ¼ tsp Black Pepper
- Season the hake with salt and brush the non-skin side with soy. In a plate mix the sesame seeds, dredge the non-skin side of the hake in it and press gently so it adheres well.
- In a large skillet, heat some olive oil over medium-high heat. Add the hake, sesame-side down. Cook for a couple of minutes until the flesh looks white almost up to the skin. Flip and cook for 1 min skin-side down.
- In the meantime, in a bowl, mix the lettuce, carrots and avocado.
- Prepare the dressing by mixing the oil, lemon juice, mustard, pepper and salt. Adjust lemon and seasoning. Pour the dressing over the salad.
- Serve the salad on the plates and place the fish on top or on the side. Enjoy!
- White fish substitutes: you can also use cod or halibut as white fish substitutes.
- Blue fish substitutes: tuna or salmon would work great as well. Recommendation: rub them with soy sauce instead of with olive oil and omit the salt seasoning before covering them with the sesame seeds.
- Carrot: to make carrot shavings, you can use your vegetable peeler.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.