Oven-roasted hake stuffed with fresh herbs and zesty lemon
Time: 35 mins
2 x 500 g whole hake 3 T olive oil, plus extra for drizzling
2 cloves garlic, crushed 1/3 cup Italian flat-leaf parsley, finely chopped
50 g butter fresh oregano, for sprinkling
- Preheat the oven to 180°C.
- Using a sharp knife, remove any fins from the fish, then slash the skin and rub with olive oil. Stuff the slits with the garlic, most of the parsley and a slice of lemon, then drizzle over a little more oil if necessary.
- Roast for 15 to 20 minutes, or until firm but still moist.
- In a small saucepan over a medium heat, melt the butter with a sprinkling of parsley and drizzle over the roasted hake. Sprinkle with oregano to finish.