CRISPY BAKED HAKE WITH YOGURT TARTAR SAUCE

SERVES 4 | 2 BITES PER SERVING INGREDIENTS

■ 25g butter

■ 75g stale wholemeal breadcrumbs

■ 15g finely grated reduced-fat cheddar

■ 1 tbsp chopped parsley

■ 40g plain flour

■ 1 beaten egg

■ 4 hake fillets TARTAR SAUCE

■ 150g 0% Greek yoghurt

■ 1 tbsp Dijon-style mustard

■ 1 tbsp chopped capers

■ 1 finely chopped gherkin

■ 1tbsp chopped parsley

■ 400g Gorge Us rustic cut fries

METHOD

Melt the butter. Line a large baking tray with parchment paper and brush with a little of the melted butter. In a shallow dish place the breadcrumbs, cheddar cheese and 1 tbsp chopped parsley. Put the flour in a shallow dish and a beaten egg in a 2nd shallow dish. Season 4 hake fillets and dip them, one at a time, into the flour, egg and finally the breadcrumb mixture. Place on the baking tray, brush with the remaining butter and bake at 200C for 15 minutes or until cooked through. While the fish is cooking make the tartar sauce by combining all the tartar ingredients. Serve the fish and tartar sauce with Unislim Gorge Us rustic cut fries.