Pan-fried hake with garlic and parsley

Pat the hake fillets dry with kitchen paper, then season both sides with salt and freshly ground black pepper.

Finely chop the garlic and parsley, and set aside separately.

Heat a large non-stick frying pan over medium-high heat, then add the extra virgin olive oil.

When the oil is hot but not smoking, add the hake fillets, making sure not to crowd the pan.

Cook for 3–4 minutes on each side, or until the flesh is opaque and flakes easily.

Transfer the fillets to a plate, reduce the heat to medium, then add the chopped garlic to the same pan and fry for about 30 seconds, until fragrant and lightly golden.

Remove the pan from the heat, then stir in the chopped parsley.

Serve the fillets straight away, spooning the garlic and parsley mixture over the top, and squeeze over a little fresh lemon juice.