From: 229.00 $

Wild fish caught in  Atlantic, North-East

Small hake is very easy to cook. It can be baked, pan or cooked in a court-bouillon. It has a delicate flesh and it is a low-calory fish. Its head can be used to make delicious soups.


Origin: Brittany


Product Features: Whole


French Name: Merluchon, Colinot entier (Merluccius merluccius)



                             Oven-roasted hake stuffed with fresh herbs and zesty lemon

                                                                                                                                                             Time: 35 mins

                                                                                                                                                                   Serve: 6


                                                                                                          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


  1. Preheat the oven to 180°C.

  2. 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.

  3. Roast for 15 to 20 minutes, or until firm but still moist.

  4. 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.

-15% OFF sitewide with the code EASTEREGG15 

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