Place a pan over a high heat and add the olive oil and 50 g of the butter.

Once hot, place the baby hake fillets skin side down and cook for a minute or two, then flip and sear the flesh side until cooked through but still moist.

Arrange the peas, asparagus, mangetout and broad beans on a large platter and top with the warm hake fillets.

In a separate saucepan, add the remaining butter, the garlic, lemon juice and zest and the mint, and melt until the butter bubbles and almost caramelizes.

Drizzle over the fish and serve with a scattering of smoked sea salt.  

TASTE’s take:

Baby hake fillets are so accessible and affordable, not to mention packed with flavour. Pan-fried on a high heat, the skin becomes wonderfully crispy and the flesh delicate and soft. This is a simple, always-pleasing dish, perfect for enjoying with friends.