Regular Hake Recipe

Prepare fillets

Pat the hake fillets dry with paper towels. Trim any remaining bones or ragged edges so each fillet is uniform thickness (about 1/2 to 3/4 inch).

Season

Place the fillets on a plate and sprinkle evenly with kosher salt, black pepper, smoked paprika, garlic powder, and lemon zest. Gently rub the seasoning into both sides. Let sit at room temperature for 10–15 minutes while you prepare the coating and pan (this helps flavors penetrate and the fish cook evenly).

Dredge in flour

Put the all-purpose flour in a shallow dish and lightly coat each seasoned fillet, shaking off excess flour. The flour gives a light crust and helps browning.

Heat pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Pan-sear the hake

Add the fillets to the hot pan, presentation-side down, in a single layer without crowding (work in two batches if needed). Sear for 2.5–3 minutes undisturbed until edges are opaque and a golden crust forms. Carefully flip each fillet and add the butter to the pan. Baste the fillets with the melted butter for another 2–3 minutes, or until the internal temperature reaches 135–140°F (57–60°C) and the flesh flakes easily with a fork. Total cook time will depend on fillet thickness.

Make quick pan finish

Remove the fillets to a warm plate. Reduce heat to low, add the lemon juice and capers (if using) to the pan juices, scraping up any browned bits. Stir for 20–30 seconds to combine and warm through. Taste and adjust seasoning with a pinch of salt or more lemon if desired.

Plate and garnish

Spoon the pan sauce and any butter over the fillets. Sprinkle with chopped parsley and serve with lemon wedges alongside. Serve immediately.