Hake is a delicious fish which is greatly under-rated by the British but highly appreciated in Spain and France to which countries most of the Hake caught in British seas is destined to end up. It is better tasting in Tony Sargeant’s opinion than Cod which is of the same family. Here it was simply pan-fried and served with a white sauce, potato salad and fresh green leaves. The large Hake was bought whole (it is not a pretty fish!) from the Indoor Bullring Market in Birmingham (UK) and filleted into boneless portions some for cooking that day and the other portions for fast freezing for future meals (it freezes very well). Highly recommended.