Hake is a very tasty marine fish, which is suitable for a variety of dishes. To keep as much of the natural properties, we chose healthy baking techniques and a lightly flavored, but not fat seasoning.
Baking in spools keeps the flavors and tenders the meat and the steams formed inside shorten the cooking time and ensure an uniform baking.
Hake spools rolls with zucchini and carrot flavored with fresh rosemary, chili, pepper and oregano are very attractive, and dietary at the same time, so you can enjoy them quietly.
-500 gr thick hake fillet
-some rosemary threads
-extra virgin olive oil
-dried chili peppers
-basil, parsley, green mint (optional)
Wash and portion the fish.
Cut the carrot and zucchini into long strips (tagliatelle) with the skin peeler.
Put a piece of hake on two strips of vegetables, sprinkle with salt, pepper, hot pepper flakes.
Place a sprig of rosemary on top.
Sprinkle with dried oregano.
Grease a baking sheet of paper with very little oil and place the roll in the middle.
Sprinkle with lemon juice. Tighten the paper around the spool-shaped roll.
Bake at 180 degrees for about 10 minutes.
Arrange on plates and serve the spools hot.
You can make a sauce of lemon juice, a teaspoon of olive oil, a crushed clove of garlic, finely chopped herbs and sprinkle it the steaming hake rolls.
Enjoy your meal!