A whole roast hake makes a fantastic centrepiece to a table. This delicate fish is great at absorbing flavours, so stuff the cavity with delicate aromatic flavours such as fennel, lemon and thyme. The flesh of a whole hake should be slashed a few times to ensure even cooking.
Method
1
Preheat the oven to 180°C/gas mark 4
2
Prepare the fish and stuff with aromatics of your choice. Slash the skin a few times, season well and rub with a little oil
3
Add the fish to a roasting tray and bake for around 18-20 minutes, depending on the size of the fish
4
To check if the fish is cooked, remove from the oven and insert a knife along the backbone of the fish - the flesh should start to lift away from the bone with ease.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
