Panko Cape Hake with Roasted Vegetables


Panko Cape Hake with Roasted Vegetables

This crispy, panko breaded Cape Hake brings a satisfying crunch to your dinner plate. We’ve paired our Hake with roasted carrots and potatoes for a balanced meal.

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15-30 min
  1. Defrost the hake fillets following the instructions on the package. Go through cold water, dry well, season with salt and pepper and reserve in the fridge).
  2. Wash 2lbs of potatoes well, dry, cut into halves. Peel some carrots and cut in half down the length of the carrot.
  3. Put the potatoes and carrots in a bowl, season with salt and pepper and drizzle with a good stream of olive oil.
  4. Stir well and place on a baking tray. Bake in the preheated oven (180ºC) for about 40 min.
  5. Beat two eggs, put the panko on a plate and add a tablespoon of thyme, another of oregano and a third of parsley.
  6. Dip the hake fillets in the flour (lightly), then in the egg and finally in the panko, making sure they adhere well.
  7. Fry in plenty of sunflower oil and place on absorbent paper for a couple of minutes.
  8. Accompany with roasted potatoes and carrots and tartar sauce. It can be complemented with some salad leaves.
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Recipe for 4 people


  • 4 Cape Hake fillets
  • 1 cup of flour
  • 2 eggs
  • 1 cup panko
  • Parsley
  • Basil
  • Thyme
  • small potatoes
  • carrots
  • Salt and pepper
  • virgin olive oil
  • Sunflower oil
  • Tartar sauce