Fresh Regular Hake Recipe

Pat dry and season

Remove hake fillets from refrigeration about 10 minutes before cooking. Pat both sides dry with paper towels. Place fillets skin-side down (if skin on) on a plate. Sprinkle kosher salt evenly, then black pepper on both sides. Zest one lemon directly over the fish, then drizzle the tablespoon of lemon juice across the top. Rub the minced garlic gently into the fillets so the garlic adheres.

Heat pan and sear

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and the tablespoon of butter; swirl until butter foams and begins to brown lightly, about 30–45 seconds. Add the hake fillets to the pan, presentation side down first (if there is no presentation side, add skin-side down). Do not overcrowd the pan; cook in batches if necessary.

Cook through

Sear the fillets without moving them for 2–3 minutes until edges turn opaque and a golden crust forms. Carefully flip each fillet with a thin spatula. Add the remaining 1 tablespoon olive oil to the pan around the fillets if the pan looks dry. Reduce heat to medium and cook on the second side for 2–4 minutes, depending on thickness, until opaque and flake easily with a fork. Internal temperature should reach 60–63°C (140–145°F) for firm, flaky hake.

Finish with parsley

In the final 30 seconds of cooking, spoon some of the pan juices over the fillets (basting) and scatter the chopped parsley across the fish so it wilts lightly. Remove the fillets to a warmed plate and tent loosely with foil for 2 minutes to rest.

Transfer hake to individual plates. Taste and finish with a light sprinkle of sea salt flakes and a lemon wedge on each plate. Serve immediately with your choice of sides (steamed vegetables, potatoes, or a simple salad).