Hake Recipe

Prepare fish

Pat the hake fillets dry with paper towels. Check for any remaining pin bones and remove with fish tweezers if needed. Place fillets on a plate or tray.

Season both sides of each fillet evenly with kosher salt (approximately 1/4 tsp per fillet), black pepper, smoked paprika and garlic powder. Let sit at room temperature for 10–15 minutes while you preheat the pan — this helps the seasoning adhere and the fish cook more evenly.

Heat pan and aromatics

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add olive oil and melted butter. When butter foams and oil shimmers (about 1 minute), add the sliced garlic in a single layer and cook 30–45 seconds until fragrant and lightly golden — don’t let it burn.

Sear the hake

Carefully add the seasoned hake fillets to the pan, presentation side down first. Press gently for 10 seconds to ensure good contact. Cook without moving for 3–4 minutes until the underside is golden and edges look opaque. Flip each fillet and cook another 2–3 minutes, spooning some fat and garlic over the top to baste. Total cooking time will vary with thickness (aim for internal temperature ~60°C/140°F for a moist, just-done fish).

Finish with wine and lemon

If using, pour the white wine (or fish stock) into the pan off the heat and return to medium. Scrape up any browned bits from the pan. Add lemon juice (from the lemon) and capers, swirling to combine and reduce the liquid by half (1–2 minutes). Spoon the sauce over the fillets as it reduces.

Turn off the heat and add the chopped parsley and lemon zest to the pan. Give a final baste with the butter-oil sauce so the fillets are glossy and flavored.

Transfer hake to warmed plates. Spoon remaining pan sauce, garlic and capers over each fillet. Garnish with microgreens or extra parsley and lemon wedges on the side.

Serve immediately with steamed vegetables, roasted potatoes, rice, or crusty bread to soak up the sauce.