Introduction
If there’s one thing Spanish coastal towns understand, it’s fish. Not complicated fish. Not fish buried under twenty ingredients. Just fresh hake, olive oil, garlic, smoked paprika, lemon, and enough confidence to leave well alone. Hake is one of Spain’s favourite fish for good reason. Firm enough to hold together, delicate enough to stay beautifully flaky, and perfect for the air fryer. This is the sort of meal that arrives at a harbour-side table with a cold drink, a basket of bread, and absolutely nowhere you need to be afterwards.
You’ll Need
4 hake fillets
2 tbsp extra virgin olive oil
3 cloves garlic, sliced paper-thin
1 tsp smoked paprika
½ tsp sweet paprika
Juice of 1 lemon
1 tsp sea salt
½ tsp black pepper
1 small red pepper, sliced
1 small red onion, sliced
Small handful fresh parsley, chopped
Optional but Dangerous
Green olives
Aioli
Crusty bread
Cold Spanish lager
Method
Preheat your air fryer to 190°C.
Place the sliced onion and red pepper into a foil tray or heatproof dish.
Drizzle with half the olive oil and season lightly.
Air fry for 5 minutes until beginning to soften.
In a bowl mix together the remaining olive oil, garlic, smoked paprika, sweet paprika, lemon juice, salt, and black pepper.
Brush the hake fillets generously with the mixture.
Place the hake on top of the vegetables.
Spoon over any remaining marinade.
Air fry at 190°C for 10–12 minutes until the hake flakes easily and the edges begin turning lightly golden.
Finish with fresh parsley and an extra squeeze of lemon.
Serve immediately with crusty bread, olives, and aioli if using.