Spanish Fisherman's Style Hake | Merluza a la marinera

Pat the hake fillets dry with paper towels, cut into 4 equal portions, then season both sides with salt and pepper. Finely dice the onion, crush the garlic, and finely chop the fresh parsley.

Lightly dredge the fish fillets in all-purpose flour, gently shaking off any excess.

Heat the extra virgin olive oil in a deep, wide skillet over medium heat. Place the floured fish fillets in the pan and sear for 2 minutes on each side until a light crust forms, then carefully remove and set aside on a plate.