Baked Pine Nut & Parsley Hake Goujons with Aioli

Yes, I suppose these are fish fingers - but so, so much nicer. And bigger! I have loved fish fingers since as long as I can remember and always felt they needed to be bigger and more juicy so you can really taste the fish. I used hake for these as its a good firm white fish and the flavour works perfectly. You can use any white firm fish for these of course, and pollock is also a good choice. These are baked instead of fried, making them healthy too!

Served here with chips, steamed spinach and garlic aioli, its a delicious dinner. But I would just as happily have them in a ciabatta roll with a generous spoonful of the aioli and some crisp lettuce.

 
Ingredients:

1 large fillet of hake, skinned
1 tbsp. flour
1 egg, beaten
60g dried white breadcrumbs
30g pine nuts
1 tbsp. dried parsley
2 tbsp. parmesan (finely grated)
1/4 tsp. salt
1/4 tsp. black pepper

Method

Set the oven to 180 C. Cut the fish fillet into large fingers and place on a plate. Sprinkle over the flour and turn so the fish is lightly coated. Beat the egg in a bowl and set both to one side.

Put the pine nuts & parsley into a hand blender and blend until finely chopped. Put onto a large plate along with the breadcrumbs, parmesan and seasoning. Stir together.

Dip the floured fish into the egg and then roll gently in the breadcrumbs to coat. Place on a baking tray and continue until all coated.

Cook for approx. 15 minutes until the breadcrumbs are golden and the fish is cooked through.

Serve with garlic aioli (recipe below) with chunky chips and some steamed greens.

For the garlic aioli:

4 cloves garlic
1/4 tsp. sea salt
2 egg yolks
juice of 1/2 lemon
1 cup (240ml) extra virgin olive oil

Crush the garlic on a board with the salt until a paste. Put into a bowl with the egg yolks and using a hand blender on a low speed, slowly add the oil in a steam until incorporated. Do the same with the lemon juice until you have a creamy mix. Serve with the Hake Goujons and enjoy!