Fresh Large Hake Recipe

Prepare hake

Pat the hake fillet dry with paper towels. Check for and remove any remaining bones with tweezers. Place the fillet on a cutting board, skin side down if skin is on.

Season both sides lightly and evenly with the kosher salt and black pepper. Sprinkle the lemon zest over the flesh side and drizzle the tablespoon of lemon juice across the fillet; let rest at room temperature for 10 minutes while you prepare the coating and heat the pan.

Make dry coating

In a shallow dish combine the all-purpose flour, smoked paprika, and garlic powder. Stir to distribute the spices evenly. Lightly dredge the hake, pressing the flour mixture onto the flesh side only (avoid thick coating). Shake off excess flour.

Finely chop the parsley and set aside to sprinkle at the end.

Pan-sear and finish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the 2 tablespoons olive oil and allow it to shimmer but not smoke (about 1–2 minutes). Place the hake in the pan, flesh-side down if skin is on skin-side down if you prefer to crisp the skin; if skinless, place the dredged flesh-side down. Press gently with a spatula for 20 seconds to ensure even contact.

Sear without moving for 3–4 minutes until the exterior is golden and releases easily from the pan. Reduce heat to medium-low, flip the fillet carefully, add the 1 tablespoon butter to the pan and spoon the melted butter and pan juices over the top for 1–2 minutes to baste. Cook until the internal temperature reaches 125–130°F (52–54°C) for moist, flaky hake (carryover will bring it to about 135°F / 57°C), or until the flesh is opaque and flakes easily with a fork—about 2–4 minutes depending on thickness.

Transfer the hake to a warm plate. Sprinkle the chopped parsley over the fillet and finish with a light pinch of flaky sea salt if using. Serve with lemon wedges alongside; squeeze lemon over the fish just before eating.