Season the hake fillets with salt and pepper, then place them skin-side down in the hot pan. 3. Cook for two to three minutes, until the skin is crisp. Remove and set aside on a plate, skin-side up.

Season the hake fillets with salt and pepper, then place them skin-side down in the hot pan. 3. Cook for two to three minutes, until the skin is crisp. Remove and set aside on a plate, skin-side up.

To make the pan-fried hake, use kitchen towel to pat the hake fillet fully dry and lightly slash the skin 3–4 times about 3mm/⅛in deep with a sharp knife. Lay the fish on a plate and sprinkle ...