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22 Harley St, London W1G 9PL

Preparation time: 30 minutes
Cooking time: 60 minutes
Preheat: Preheat oven to moderate, 350 F, 180 C, Gas 4.


  • 1 bay leaf
  • Juice and rind of one orange
  • 1 Hake approximately 4 – 4 ½ lb [2kg] in weight cleaned with backbone removed, head and tail left on


  • 2 hard boiled eggs, peeled and mashed
  • 6oz [175gm]cooked ham, finely chopped
  • 2 tablespoons chopped fresh parsley
  • Pinch of salt
  • ½ teaspoon black pepper

You will also need a skewer to secure the fish closed, once it is stuffed.

Combine stuffing ingredients and set aside.

Wash the fish under cold running water and dry thoroughly. Place the fish on a wooden board and sprinkle with salt. Take a baking dish which is large enough to hold the fish, and line with foil, allowing extra so you will be able to completely cover the fish with foil. Place the stuffing mixture and the bay leaf into the fish. Secure closed with the skewer. Place the fish in the foil-lined dish and pour orange juice and rind over the fish. Close the foil tightly.

Place the dish in the centre of the oven for one hour. Once cooked, serve immediately.