2
Easy
Preheat the oven to 180°C. Using a sharp knife, score the skin of hake fillets, then rub lightly with olive oil and season to taste. Place a pan over a medium to high heat and, when hot, fry the fish skin-side down for 3 minutes, or until golden.
Carefully flip and fry for a further minute. Transfer to a baking tray and finish off in the oven for 5 minutes. Fold smashed black olives, a handful of chopped parsley and a drizzle of olive oil into ready-made tapenade. Spoon over the hake and serve with blanched green beans.
