Spanish Hake in Cider | Merluza a la sidra

Rinse the hake fillets, then pat them thoroughly dry with paper towels. Season both sides with fine salt and ground black pepper. Cut the onion into thin half-rings, then crush and finely chop the garlic cloves. Wash, core, and cut the apples into thin wedges (you can leave the skin on for lovely color and texture).

In a large skillet or cast-iron pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Place the seasoned hake fillets in the pan and sear them for 2 minutes on each side until a delicate golden crust forms, then carefully transfer them to a plate and set aside.

Pour the remaining 1 tablespoon of olive oil into the same pan. Add the sliced onion and sauté over low-medium heat for 4-5 minutes until translucent and sweetly tender. Then add the prepared apple slices and garlic, and sauté together for another 2 minutes to release the apple aromas.