Hake is a delicate, mild-flavored white fish that lends itself well to simple pan-frying. This quick and easy recipe showcases the natural taste of hake by searing it in a hot skillet until the exterior is crispy and the interior is tender and flaky.

Time: 35 mins  Serve:4


4 (6 oz) hake fillets
2 tablespoons olive oil
2 tablespoons unsalted butter
1 lemon, cut into wedges
Salt and freshly ground black pepper


  • Pat the hake fillets dry with paper towels and season both sides generously with salt and pepper.
  • Heat the olive oil and butter in a large non-stick skillet over medium-high heat.
  • When the butter is melted and the oil is shimmering, add the hake fillets to the pan skin-side down.
  • Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes, until the fish flakes easily with a fork.
  • Transfer the pan-fried hake to a plate and squeeze fresh lemon juice over the top.
  • Serve the hake immediately, with additional lemon wedges on the side.


  • Pat the fish very dry before cooking to ensure crispy skin.
  • Use a non-stick skillet to prevent the fish from sticking.
  • Resist the urge to move the fish too much while cooking for best searing.
  • Baste the fish with the butter/oil mixture as it cooks for extra flavor.
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