Barbecue Hake with lemon, garlic & rosemary
Fantastic served with crusty bread and a green salad
Serves 2
To make this recipe you will need:
2 x 150g Cornish Hake
2 sprigs rosemary
Olive oil
3 garlic cloves, crushed
Pinch Cornish sea salt
Freshly ground black pepper
1 unwaxed lemon
And here’s how to make it…
Put a large piece of tin foil and the same size piece of greaseproof together ( large enough to wrap the hake in).
Slice the lemon & crush the garlic cloves.
Put the first piece of hake skin down. layer with slices of lemon, crushed garlic and rosemary. Place the other piece of hake on top skin side up.
Drizzle with olive oil and wrap as a parcel with the tin foil on the outside sealing the fish and juices inside.
Bake either in an oven at 200C and then finosh the fish directly over the barbecue embers for that smoky taste or cook the whole parcel on the barbecue. Cooking time is 30 to 40 minutes depending on the temperature of your barbecue.
The fish is done when it flakes easily.
Photo credit: Borough Market
