4 x 150g hake fillets, skin on 
1 tablespoon Arbequina olive oil
Salt and freshly ground pepper
50g unsalted butter
½ lemon, pips removed
1 tablespoon chopped mixed herbs (parsley, chives and tarragon)

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. 
Cook for 2-3 minutes until the skin is just beginning to crisp, add small of butter to the pan around each hake fillet and cook for another minute until the skin is starting to crisp nicely , turn heat down a little if it’s starting to burn.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plate while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a medium high heat. When it has melted, add a squeeze of lemon juice and add the chopped herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets.

Serve alongside some sautéed potatoes and seasonal vegetables.

A Greg Emmerson recipe