A Spring/Summer special, wood/charcoal roasted fresh Cornish hake fillets is the star of this overall dish. Hake is a firm creamy white fleshed fish with an excellent flavour, roasted with olive oil, rosemary then seasoned with Cornish sea salt.
- Dish Type: Main
- Serves: 4
- Preparation time: 10 mins
- Cooking time: 45 mins
- Difficulty: Difficult
Ingredients:
- Hake fillets, boned with skin on. One 250-300g portion per person.
- Good quality extra virgin olive oil
- Fresh rosemary, a couple of sprigs
- Black pepper (Tellicherry or Kampot)
- Cornish sea salt
- Tenderstem broccoli
- Baby new potatoes, sliced in half lengthways
- Set up the bbq for indirect cooking at 180-200 degrees. I used my wood fired pellet grill for this cook however; it will work equally well on a kettle bbq with a lid or a ceramic bbq set up for indirect cooking.
- Roast the potatoes indirect with olive oil and sea salt for 30-40 mins or until tender and they have nicely roasted skin, keep warm for serving. BBQ roast the broccoli indirectly also with olive oil and salt for around 10-15 minutes until charred and keep warm.
- Rub a little oil on a baking tray and sprinkle with sea salt. Place the hake fillets the tray skin side down. Pull the rosemary off the woody stems and place on top of the fish. Add a drizzle of the extra virgin olive oil over each fillet, then season with sea salt and black pepper. Place the tray on the bbq and close the lid.
- Allow the fish to cook for 8-10 minutes. Check the internal temperature with an instant read thermometer, noting it is cooked when it reaches 63 degrees. Once cooked, lift the tray out of the bbq and use a fish slice to serve the fish. The rosemary will go crispy and the black pepper will be fragrant and add a warm back note to the firm creamy fish. Serve with the roasted potatoes and broccoli.