Roasted Hake With Hemp & Herb Crust

Roasted Hake With Hemp & Herb Crust

This quick and healthy Roasted Hake With Hemp & Herb Crust is gluten-free and put together in a breeze. It's a dish that the entire family will enjoy.
Course Main Course
Cuisine Mediterranean
Keyword easy, healthy meal, quick
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Calories 564kcal
Author Eva Burg


Hake with Herb & Hemp Crust

Roasted Vegetables

  • 16 cherry tomatoes preferably on the vine
  • 1 zucchini

Mediterranean Quinoa

  • 1 cup quinoa rinsed
  • 2 cups water
  • pinch salt
  • 3 tablespoons fresh green pesto
  • 1 handful rocket leaves


  • Preheat the oven to 420°F/220 °C.
  • Season the hake fillets with salt and pepper, then spread a thin layer of the creamed horseradish on top.
  • Fill your capers, herbs and Linwoods Snackettes into a blender and blitz until crumbly. Add the Linwoods hemp seeds and sprinkle the mixture on top of the horseradish layer and press them in firmly using your fingers.
  • Place the hake on a lightly greased baking tray. Chop the zucchini into bite-sized chunks and arrange them together with the tomatoes around the hake. Drizzle a little oil over the herb crust and vegetables.
  • Bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through.
  • Meantime prepare the quinoa, fill it together with the water into a small pot and bring to a boil. Then lower the heat and let simmer for about 10-12 minutes.
  • Mix in the fresh green pesto and stir until well combined.
  • Arrange some quinoa on each plate, and top it with some rocket leaves before you finish it with the roasted hake and vegetables.


Calories: 564kcal | Carbohydrates: 68g | Protein: 20g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 1122mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1590IU | Vitamin C: 51.8mg | Calcium: 160mg | Iron: 7.2mg