Garlic Butter Panko Hake With Mashed Potatoes & Asparagus

Featuring premium Cape hake coated in a golden, crunchy panko crust infused with rich garlic butter, this recipe highlights the fish's natural, delicate flavor. Paired with creamy mashed potatoes, tender asparagus, and a zesty tartar sauce, it’s a restaurant-worthy meal that’s simple to prepare and perfect for any occasion.

Serves: 10

Prep time: 25 minutes

Cook time: 20 minutes

Ingredients

Preparation

Main Ingredients:

10 ea Signature Cape Hake Fillet, 4oz
to taste Salt And Pepper
4 oz Mayo
4 oz Unsalted Butter
4 ea Garlic, Clove, minced
1 lb Panko
0.5 oz Fresh Herbs, chopped parsley, dill, thyme, rosemary or a combination

For the Mashed Potatoes:

4 lb Russet Potato, peeled
10 fl-oz Half & Half gently warmed
3 oz Unsalted Butter melted
2 tbsp Kosher Salt

For the Asparagus

2.5 lb Asparagus, trimmed ends
1 fl-oz Olive Oil
2 tbsp Kosher Salt
1 ea Lemon

For the Garnish:

Traditional Tartar Sauce
10 ea Lemon, wheel

For the Garlic Butter Panko Hake: Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
In a sauté pan melt the butter over a medium setting. Add the minced garlic and lightly cook for up to one minute. Add the panko breadcrumbs to the pan and stir often to prevent burning. Toast until golden brown and then remove from the heat. Allow to cool slightly, about 5 minutes, before folding the herbs into the breadcrumbs.
Prepare a sheet tray with parchment and then pan spray. Lay out the Hake onto the tray, season to taste with salt and pepper and then brush each with the mayo. Divide the panko topping by ten and add to each fillet respectively, taking care to cover each fillet completely.
Place the prepared Hake into a preheated 400℉ oven. Bake, uncovered, for approximately 10-12 minutes until the Hake reaches a minimum internal temperature of 158℉.
For the Mashed Potatoes: Cut the potatoes into large, but consistently sized pieces. Rinse with cold water. Add the potatoes to a large stock pot and add enough water to cover by 1". Bring the pot to a boil over a medium-high setting. Turn the heat down to a simmer and cook until tender.
Strain the potatoes in a colander and add back to the original pot. Allow to steam on the stovetop for up to ten minutes. Send the potatoes through food mill or smash with a potato masher until fine. Fold in the melted butter first, followed by the gently warmed half n' half and salt.
For the Asparagus: Preheat a grill to a medium-high setting. Toss the asparagus in the olive oil and kosher salt. Carefully place the asparagus on the preheated grill and cook for 2-3 minutes, moving the pieces around to ensure even cooking. Remove from the heat and squeeze the lemon juice from the lemon across the asparagus.
For the Tartar Sauce: In a small bowl whisk together all ingredients. Reserve under refrigeration until ready to use.
To Finish: Divide the mashed potatoes and asparagus equally between ten dinner plates. Top each with a fully cooked Hake fillet. Garnish each plate with a lemon wheel and add a ramekin of tartar sauce if desired.