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