Asturian Cider Hake Fillet | Juicy Spanish Classic

Rinse the hake fillets and pat them thoroughly dry with paper towels, then cut them into large, equal pieces. Season both sides with salt and ground black pepper, then lightly dredge in all-purpose flour.

Cut the onion into thin half-rings and finely chop the garlic cloves. Wash, core, and slice the apple into thin wedges. Finely chop the fresh parsley.

Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed, deep skillet. Add the floured hake fillets and fry them over medium heat for about 2 minutes per side, until a light golden-brown crust forms. Then carefully transfer them to a plate.