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OVEN-ROASTED HAKE STUFFED WITH FRESH HERBS AND ZESTY LEMON
Oven-roasted hake stuffed with fresh herbs and zesty lemon
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Recipe by: Abigail Donnelly
Serves: 6
Allergens: Gluten free
Dietary considerations: Low carb / Pescatarian
Category: Kid-friendly
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients:
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 extremely pocket-friendly, too.

Wine: Ken Forrester Chenin Blanc 2008


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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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