The flesh of hake is suited for pan-frying, a simple method that – if done correctly – ensures crisp, golden skin and flaky white flesh. The time taken to pan-fry depends on the thickness of the fish, so keep a close eye on it.
Heat a large non-stick pan with a dash of oil over a medium heat
Season the fillet of hake with salt and place in the pan, skin-side down
Leave the hake fillet for about 3–4 minutes until the skin has become crisp, then turn over and cook for a further minute
To check the fish is cooked insert a metal skewer into the thickest part of the fish, it should go through easily and be warm to the touch
Finish with a squeeze of lemon and serve immediately