Hake fish

Put hake fillets in a lightly oiled baking dish, season and bake at 200°C for about 12–15 minutes, depending on thickness. It is ready when the flesh turns opaque and separates easily into flakes.

Pat the fillets dry and fry in a little oil over a medium heat for about 3–4 minutes on each side, turning once. Thicker pieces may need another minute or two; the centre should be opaque and flake easily.

Yes. Bake frozen fillets at 200°C, allowing roughly 20–25 minutes, and make sure the centre is steaming hot and flakes easily. For even cooking, separate any fillets frozen together before baking.

Hake works well with lemon, parsley, garlic and olive oil, alongside potatoes or peas. It is also a classic choice for fish stew, where it holds together best if added near the end of cooking.

Yes. Cod is a good substitute in baked fillets, fish pies and stews; both are mild, flaky white fish. Cut pieces to a similar thickness and cook until opaque and easily flaked.

Keep fresh hake covered in the coldest part of the fridge and cook it within 1–2 days of buying it. Freeze it sooner if you will not use it in that time, and thaw it in the fridge.

The flesh should be opaque throughout and separate into flakes when gently pressed with a fork. If you use a food thermometer, the thickest part should reach 63°C.