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2 hake fillets (skin on)
1 teaspoon granulated garlic
1/2 teaspoon black pepper
small bowl of flour
1 teaspoon rapeseed oil (or vegetable oil)
parsley and lemon wedges to serve
Heat the oil in a frying pan over a low heat.
Meanwhile, add the granulated garlic and black pepper to the flour, and coat the skinless side of the hake fillets with the seasoned flour.
Place the hake fillets into the pan, skin side down, and fry over a gentle heat for 5 to 7 minutes, until the skin is crispy and the fish is just starting to turn opaque.
Gently turn the fillets over and cook for another 2 minutes on the the skinless side, before taking out of the pan and serving with seasonal vegetables and potatoes.
Garnish with freshly chopped parsley and a lemon wedge.
Prep time: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
Yield: 2 servings