Herb-Crusted Hake with Chickpea Crust and Warm Spinach Lemon Cream

Name: Herb-Crusted Hake with Chickpea Crust and Warm Spinach Lemon Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz hake fillets; 1/3 cup chickpea flour; 3/4 cup plain Greek yogurt; 4 cups fresh spinach; 1/2 cup vegetable broth; 1 egg white; 2 tbsp olive oil; 1 lemon; 2 tbsp fresh parsley; 1 tbsp fresh dill; 2 cloves garlic; 1/3 cup shallot; 2 tsp Dijon mustard; 1/2 tsp black pepper; 3/4 tsp salt

An original high-protein recipe featuring juicy hake fillets coated in a light chickpea flour and fresh herb crust, served over a warm spinach, yogurt, and lemon cream. Elegant, satisfying, and easy enough for a complete meal.

20 minPrep

20 minCook

40 minTotal

4Servings

High ProteinGluten-FreeDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

600 g hake fillets (skinless, en 4 porciones)
45 g chickpea flour (for the crust)
180 g plain Greek yogurt (for the cream tibia)
120 g fresh spinach (lavada)
120 ml vegetable broth (low sodium)
1 unit egg white (for fijar the crust)
30 ml olive oil (divided)
1 unit lemon (zest fina and 2 tbsp of juice)
10 g fresh parsley (chopped fino)
6 g fresh dill (chopped fino)
2 cloves garlic (1 grated and 1 thinly sliced)
40 g shallot (chopped fina)
10 g Dijon mustard (for the cream)
2 g black pepper (or to taste)
5 g salt (or to taste)

Nutrition facts

per serving

278 kcal

Calories

39 g

Protein

10 g

Carbs

8 g

Fat

2 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFishMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper and set aside.
2
2. Pat the hake fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3
3. In a small bowl, mix the chickpea flour with the parsley, dill, lemon zest, and 1 grated garlic clove.
4
4. Place the egg white in another bowl and lightly beat it with a fork until foamy.
5
5. Brush the top of each hake fillet with the egg white and press the chickpea-herb mixture on top to create a thin crust.
6
6. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Place the hake crust-side up and cook for 2 minutes only on the bottom, without moving it.
7
7. Transfer the skillet to the oven and bake the hake for 8 to 10 minutes at 220 °C / 425 °F, until just cooked through and the crust looks dry and lightly golden.
8
8. While the hake bakes, heat the remaining 1 tablespoon olive oil in another skillet over medium heat. Sauté the shallot and the sliced garlic clove for 2 minutes, until softened without taking on much color.
9
9. Add the fresh spinach and cook for 2 to 3 minutes, stirring, until wilted. Stir in the vegetable broth and cook 1 minute more.
10
10. Lower the heat to minimum and add the Greek yogurt, Dijon mustard, and 2 tablespoons lemon juice. Stir gently until a warm cream forms; do not let it boil. Adjust with the remaining salt and pepper.
11
11. Divide the warm spinach cream among 4 plates and place one chickpea-crusted hake fillet on top of each.
12
12. Serve immediately with a little extra lemon zest on top if desired.

Chef tips

For a crisper crust, spread the chickpea flour mixture evenly and press it firmly onto the egg white. Do not overcook the hake so it stays moist.

Substitutions

You can use fresh cod, pollock, or tilapia instead of hake. Greek yogurt can be replaced with thick plain lactose-free yogurt. If you do not have dill, use extra parsley or chives.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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