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 | Olive oil | | 6 hake steaks | | Sea salt and freshly ground black pepper | | 2 cloves of garlic, very finely sliced | | Good extra virgin olive oil | | Juice of 1/2 a lemon | | A handful of fresh flat-leaf parsley, finely chopped |
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Get a heavy-based frying pan really hot, then add just enough olive oil to fry the fish in. Season the steaks with a light sprinkling of sea salt and freshly ground black pepper. Lay the fish in the pan and fry for a minute or two, then add the garlic. Keep frying till the garlic is golden brown with a sweet flavour. Turn the fish after 3-4 minutes and cook it for 3 minutes on the other side. Make sure the garlic doesn’t burn. Remove the fish from the pan to a serving dish.
With the pan off the heat, add a good splash of your finest extra virgin olive oil and a pinch of sea salt to the garlic and juices left in the pan. The residual heat of the pan will be sufficient to warm it all through; there is no need to put it back on the flame. Add a good squeeze of lemon juice, then the parsley, and give it all a good stir. You just know even before you dress the fish that it is going to taste good.
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