Roasted Hake with Quinoa Herb Crust, Charred Corn Cream and Lemon Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the hake fillets dry with paper towels and season them on both sides with 4 g salt and 1 g black pepper.

2. 2

   In a small bowl, mix the cooked quinoa, parsley, chives, 1 grated garlic clove, 1 tablespoon olive oil, half of the lemon zest, and a pinch of salt and pepper until the mixture is moist but still loose.

3. 3

   Brush the top of each hake fillet with Dijon mustard and press the quinoa-herb mixture on top to create an even crust.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the hake fillets crust-side up and sear the bottom for 2 minutes without moving them.

5. 5

   Transfer the skillet to the oven and roast the hake for 6 to 8 minutes at 220 °C / 425 °F, until the fish is just cooked through and the crust is set and lightly crisp.

6. 6

   While the fish roasts, heat another skillet over high heat with 1 tablespoon olive oil. Add the corn kernels and shallot and cook for 4 to 5 minutes until the corn develops browned spots. Add the vegetable broth, coconut milk, 2 g salt, and a pinch of pepper; cook 2 more minutes.

7. 7

   Blend the charred corn mixture until smooth and creamy. For a finer texture, strain it if desired. Keep the cream warm over very low heat.

8. 8

   In the same skillet used for the corn or in another pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the zucchini and the chopped garlic clove and sauté for 3 to 4 minutes until tender but still firm. Stir in the lemon juice, the remaining lemon zest, 2 g salt, and the rest of the black pepper.

9. 9

   Spoon a base of charred corn cream onto each plate. Set a quinoa-crusted hake fillet on top and arrange the lemon zucchini alongside. Finish with the fresh cilantro leaves.