Hake - Whole (Medium)

Roasting a whole hake is a delicate yet rewarding process, as it allows the natural flavors of the fish to shine through. To begin, the hake should be cleaned and scaled, ensuring that all entrails and any residual impurities are removed. Once this is done, the hake should be patted dry with paper towels to remove excess moisture.

Next, the hake should be seasoned generously with salt and pepper, both inside and out, to enhance its natural flavor. Fresh herbs such as thyme, rosemary, and parsley can also be added to the cavity of the fish to impart a fragrant aroma.

To roast the hake, it should be placed on a baking sheet and drizzled with a generous amount of olive oil to promote browning and prevent sticking. The hake should then be roasted in a preheated oven at 400°F for 20-25 minutes, or until the flesh is opaque and easily flakes with a fork.

When serving the roasted whole hake, it can be accompanied by a squeeze of fresh lemon juice and a drizzle of high-quality olive oil to brighten the flavors. This dish pairs well with a crisp green salad or steamed vegetables for a wholesome and satisfying meal. Overall, roasting a whole hake is a simple yet elegant way to savor the delicate flavors of this delicious fish.