Pan-Fried Herb Hake with Warm Purple Cabbage Salad

Pan-Fried Herb Hake with Warm Purple Cabbage Salad combines crisp textures, fresh herbal flavors, and vibrant colors in every bite. The flaky hake fillets, encased in a fragrant herb-infused breadcrumb crust, are pan-fried to golden perfection and served alongside a warm purple cabbage salad that balances tangy acidity with natural sweetness. This light yet satisfying dish works equally well as a casual weeknight dinner or an elegant meal for guests.

A Blend of European Influences

Drawing inspiration from European coastal cuisine, this dish celebrates hake—a prized fish in France, Spain, and Portugal. The crispy herb crust combines parsley, rosemary, thyme, and lemon zest in true Mediterranean style, enhancing the fish’s natural flavors without overwhelming them. The warm cabbage salad, dressed with apple cider vinegar, mustard, and honey, reflects Nordic and Eastern European traditions where tangy cabbage dishes are commonplace.

These elements merge beautifully, with the crispy pan-fried fish complementing the bright, acidic sautéed cabbage salad. A finishing touch of toasted pumpkin seeds, crumbled feta cheese, fresh herbs, and a squeeze of lemon adds welcome crunch, creaminess, brightness, and depth to every bite.

The Secret to Perfectly Crispy Pan-Fried Hake

Creating the perfect golden crust while maintaining tender, flaky fish requires attention to detail. Here’s what makes this method work:

1. A Well-Balanced Breading Process – An egg wash helps the herb-crusted coating adhere evenly to the fish, ensuring a consistent, crispy exterior.
2. Fresh Herbs for Maximum Flavor – A blend of rosemary, thyme, and parsley infuses the breadcrumbs with aromatic depth that complements the hake’s mild sweetness.
3. Optimal Cooking Temperature – Using medium-high heat in a cast-iron or stainless steel pan creates a golden, crispy crust while keeping the fish perfectly cooked inside.
4. Minimal Handling for the Best Texture – Let the fillets cook undisturbed for 3-4 minutes per side to create even browning and a perfectly crisp crust.

Why This Dish Works

This dish combines contrasting textures and flavors that work together beautifully. The crispy pan-fried hake delivers a rich, crunchy exterior, while the warm cabbage salad adds a refreshing, tangy-sweet balance. It’s a versatile dish that’s light enough for lunch but satisfying enough for dinner.

The finishing touches make it special—crunchy toasted nuts, fresh herbs, and bright lemon juice—transforming a simple fish dish into a restaurant-worthy meal you can easily make at home.

Who Will Love This Dish?

• Seafood enthusiasts seeking crispy, flavorful white fish
• Home cooks wanting an elegant yet straightforward recipe
• Anyone who enjoys restaurant-quality seafood with a satisfying crunch and rich, dynamic flavors
• Fans of European cuisine, especially Mediterranean and Nordic flavors

Pan-Fried Herb Hake with Warm Purple Cabbage Salad combines quality ingredients with classic European techniques to create something unique. It’s equally approachable and sophisticated, perfect for any occasion. The blend of textures and vibrant flavors makes this dish memorable whether you’re cooking for yourself or entertaining others.

Pan-Fried Herb Hake with Warm Purple Cabbage Salad

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Mediterranean, NordicDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Calories

300

kcal

Pan-Fried Herb Hake with Warm Purple Cabbage Salad combines crispy, golden-browned hake fillets with a fragrant herb crust and a tangy, sautéed cabbage salad. Finished with toasted pumpkin seeds, fresh herbs, and feta cheese, this dish balances rich textures with bright, refreshing flavors.

Ingredients

• For the Crispy Herb Baked Hake

• 4 fillets of hake (~6 ounces each)

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 tablespoon heavy cream

• 1 cup panko breadcrumbs

• 1/4 cup Parmesan cheese, grated

• 2 tablespoons parsley

• 1 tablespoon thyme

• 1 tablespoon rosemary

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1 lemon, zested

• to taste, salt and ground black pepper

• for cooking, vegetable oil

• For the Warm Purple Cabbage Salad

• 1 head of purple cabbage, thinly sliced

• 1 large carrot, chopped

• 1 medium red onion, thinly sliced

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 2 tablespoons extra virgin olive oil

• 1 teaspoon ground cumin

• to taste, salt and ground black pepper

• For Garnish

• toasted pumpkin seeds

• crumbled feta cheese

• freshly chopped parsley

Directions

• Prep the Hake:
  Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Whisk together the Dijon mustard and extra virgin olive oil until smooth. Pat the hake fillets dry and season both sides with salt and black pepper. Brush the EVOO-mustard mixture evenly on both sides of each fillet.
• Set Up the Breading Station:
  Place flour in a shallow dish and season with salt and ground black pepper. Whisk the eggs and heavy cream together in another shallow dish until smooth. In a third dish, mix the panko breadcrumbs, Parmesan cheese, parsley, rosemary, thyme, garlic powder, paprika, and lemon zest.
• Make the Crispy Herb Topping:
  Mix the panko breadcrumbs, Parmesan cheese, parsley, dill, thyme, garlic powder, paprika, and lemon zest in a food processor. Press the breadcrumb mixture firmly onto the mustard-coated fillets to form a crust.
• Pan-Fry the Hake:
  Heat 1 cup of vegetable oil in a large cast-iron or stainless steel pan over medium-high heat. Once the oil is shimmering, carefully place the fillets in the pan herb-crust side down. Cook for 2-3 minutes until deeply golden brown and crisp, then gently flip. Cook for another 2-3 minutes on the other side until the fish is flaky and cooked through. Transfer to a paper towel-lined plate to absorb excess oil.
• Make the Warm Purple Cabbage Salad:
  Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped carrots and sauté for 2-3 minutes until slightly tender. Add the sliced cabbage and red onion, and sauté for 6-7 minutes until softened but still vibrant. Stir in the apple cider vinegar, whole grain mustard, honey, cumin, salt, and ground black pepper. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat.
• Garnish and Serve:
  Plate the crispy pan-fried hake alongside the warm cabbage salad. Sprinkle with toasted pumpkin seeds, feta cheese, and fresh parsley.

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You’ll love this Grilled Cabbage Wedge with Thai-Inspired Mustard Sauce. I’ve taken humble cabbage to new heights by charring it on the grill, then drizzling it with a punchy mustard sauce infused with Thai-inspired aromatics. The result? A dish that’s both light and deeply satisfying, working beautifully as a side or stealing the show as a main. The smoky, caramelized edges of the cabbage perfectly complement the tangy, umami-rich sauce—making it a must-try for anyone who craves bold, balanced flavors.