- 2-3 lb hake, filleted and pin boned (ask your fishmonger)
- Vegetable oil
- Lemon juice
- Cut the hake into 7-8 oz portions.
- Trim away any belly meat and run your finger over the fish to check for any remaining pin bones.
- Season the fish with a little salt.
- Heat some vegetable oil in a pan.
- When the oil begins to smoke slightly add the hake, skin side down, to the pan.
- A hot pan with sizzling oil is essential throughout cooking to ensure a crispy skin and properly cooked flesh.
- Cook for a couple of minutes on one side until the flesh begins to whiten.
- Add a couple of knobs of butter and allow to foam.
- Turn the fish to cook the other side. The skin should appear crisp and golden brown.
- Baste the fish with the melted butter for about 1 minute until cooked.
- Finish with a squeeze of lemon juice and a final baste before removing from the heat to serve.
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