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Whole Hake Mediterranean Stuffed
A whole fresh hake (about 600 g) stuffed with a Mediterranean filling of sun‑dried tomatoes, olives, capers, shallots and thyme, baked at 180 °C for 20 minutes. A light, flavorful and elegant dish for two.
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Cost Breakdown
Critical Success Points
- • Clean the hake
- • Stuff the hake
- • Bake
Safety Warnings
- • Handle raw fish with clean hands and disinfect surfaces.
- • Be careful with the knife and scissors to avoid cuts.
- • Use kitchen gloves if you are sensitive to fish odors.
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