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Barbecued barrel of hake with rosemary & garlic

Dhruv Baker

A beautiful stuffed fish, perfect for the barbecue

Recipe Meta


5 mins


1 hour 10 mins






  • 750g ‘barrel’ of hake (the centre cut taken from a whole fish), skin on
  • 3 sprigs rosemary
  • 1 lemon, cut into eighths
  • 1 garlic bulb, cut in half horizontally


Season the hake well and fill the cavity with the rosemary, lemon and garlic. Drizzle with 1 tbsp olive oil and wrap loosely with baking parchment and then foil.

Bake in a preheated oven at 200C or on a kettle barbecue over indirect heat for approximately 45-60 mins. Uncover and finish directly over the barbecue embers (or in the oven) for the final 10 mins.

Carefully lift the fish off the bone and serve drizzled with more olive oil and a salad of green summer leaves

Where to buy these ingredients

Borough Market Online

If you can’t make it to the Market, Borough Market Online offers a wide selection of traders’ produce, delivered direct to your door.