This hake with a pistachio crust is one of those dishes that surprises with its contrast of textures: the tender and juicy meat of the fish with the crunchy and aromatic pistachio crust. The rosemary honey glaze adds a subtle floral sweetness that completely elevates it.
Mediterranean
Hake with pistachio and rosemary honey crust
Hake loins with a crunchy crust of crushed pistachios and rosemary honey glaze. Elegant recipe ready in 30 minutes
- Spain
- Main course
- Light
- High protein
- Low sugar
- easy
33 min
Tiempo total
15 min
Preparation
18 min
Cooking
4
Servings
Nutrition per serving
- Calories 300 kcal
- Protein 36 g
- Fiber 1.5 g
- Carbohydrates 10 g
- Fat 12 g
- Sodium 280 mg
Story behind the dish
Preparation
Hake with pistachio crust and rosemary honey is a preparation from Spain with easy difficulty. Reserve about 33 minutes in total (15 for mise en place and preparation, 18 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 hake loins (180 g each).
- Have ready: 80 g peeled raw pistachios.
- Have ready: 2 tablespoons of honey.
- Have ready: 1 teaspoon dried rosemary.
- Have ready: 1 tablespoon of olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
Preheat the oven to 190°C
Grind the pistachios until coarse breadcrumb texture; mix…
Grind the pistachios until coarse breadcrumb texture; mix with lemon zest. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; an extra minute can alter the result
Go slowly and confirm texture, aroma and color before moving to the next step
Mix honey with rosemary and 1 teaspoon of oil
Go slowly and confirm texture, aroma and color before moving to the next step
Season the loins with salt and pepper; place on oven tray
Paint the surface with rosemary honey
Go slowly and confirm texture, aroma and color before moving to the next step
Cover with the pistachio crust, pressing gently
Go slowly and confirm texture, aroma and color before moving to the next step
Bake 15-18 min until crust is golden brown
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Serve with green salad or sautéed asparagus
Serve on a preheated plate or platter if the dish must maintain temperature
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