Oven-roasted hake stuffed with fresh herbs and zesty lemon

Oven-roasted hake stuffed with fresh herbs and zesty lemon

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  • 6
  • Easy
  • Carb Conscious Pescatarian
  • 10 minutes
  • 25 minutes
  • Ken Forrester Chenin Blanc 2008
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

TASTE’s take: This beautiful, full-of-flavour dish is budget-friendly, too.

Discover more seafood recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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