Pan-fried hake with orange, thyme and smoked paprika butter

Serves 4 as a main course

For the orange, thyme and smoked paprika butter, you will need:

50g butter

½ teaspoon finely grated orange zest, see my Top Tip, above 1 teaspoon finely chopped thyme leaves

½ teaspoon smoked paprika — I like the sweet (dulce) one but you can also use the hot version if you like Sea salt

For the pan-fried hake, you will need:

4 portions of filleted but not skinned hake (allow approximately 175g for a main course) A pinch of sea salt flakes and freshly ground black pepper Extra-virgin olive oil 1 Soften the butter in a bowl by bashing it with a wooden spoon. Mix in the finely grated orange zest, the chopped thyme and the smoked paprika, and season to taste with sea salt. Roll the butter into a small log shape in some parchment paper and keep it in the fridge until you’re ready to use it. It will keep for up to three months in the freezer and can be sliced straight from the freezer using a really sharp knife any time you need a piece. 2 Prepare the fish for cooking. Put a heavy frying pan on a high heat. Dry the fish portions on some kitchen paper. Season them on both sides with sea salt flakes and freshly ground black pepper. 3 When the pan is really hot, add a nice dash of extra-virgin olive oil and put in the fish fillets — make sure that whichever side goes down first is the side that is presented facing up on the plate — either the golden flesh side or the crispy skin side. (You can eat the skin if you wish.) 4 Turn the fish when it is golden on one side, then cook it again until it is golden on the other side and just cooked in the centre. 5 Transfer the cooked fish fillets to warm plates, and put a slice of flavoured butter over each piece of fish. Serve immediately.