Heat the butter in a saucepan over a medium heat and fry the onion for a couple of minutes. Add to the saucepan when the sauce is more or less thick.

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Cook each side of the hake for 4 minutes while.

Sauce for hake. Sprinkle over the parsley. Turn down the heat if it begins to brown. Season with salt and cook on medium for 5 minutes.

Cut the hake fillets into portions drizzle in olive oil and add a pinch of sea salt and a dust of white pepper. Season the hake with a little salt and pepper and place in a single layer in a buttered baking dish. Remove from the oven top with a little delicious roasted tomato and basil sauce.

Sprinkle the hake with kosher salt black pepper lemon zest or other spices to taste. The fish will absorb. Roast in a hot oven for 7-10 minutes depending on size.

Season the hake slices with salt. Season the fillet of hake with salt and place in the pan skin-side down 3 Leave the hake fillet for about 34 minutes until the skin has become crisp then turn over and cook for a further minute 4. If you want you can also add pungent vegetables or herbs to each packet.

Buttered hake with cockles mussels samphire and a creamy saffron sauce by James Martin.

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