Spanish hake in almond sauce | Merluza en salsa de almendras

Toast the flaked almonds in a dry, hot pan for 2-3 minutes until light golden brown, being careful not to let them burn. Set aside one tablespoon for serving, and place the rest into a food processor or mortar.

Rinse the hake fillets, pat them dry with paper towels, then cut them into 4 neat, even portions. Season both sides with fine salt and ground black pepper, then lightly coat them in all-purpose flour, gently shaking off any excess.

Heat 2 tablespoons of extra virgin olive oil in a spacious pan. Place the floured fish fillets in the pan and sear for 2 minutes per side until they develop a delicate light crust, then transfer them to a clean plate.