Pan-Seared Cornish Hake with Lemon-Thyme Butter

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate pan-seared hake fillet finished with a fragrant lemon-thyme butter sauce inspired by the coastal flavors of Cornwall. This British-inspired seafood recipe, ready in about 22 minutes, pairs Cornish hake fillets, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 British cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) Cornish hake fillets
1 tsp Salt
1/2 tsp Black pepper
2 tbsp Olive oil
4 tbsp Unsalted butter
4 Fresh thyme sprigs
1 tsp Lemon zest
2 tbsp Fresh lemon juice
2 cloves, minced Garlic cloves
2 tbsp chopped Fresh parsley

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Instructions

Step 1: Pat dry 4 Cornish hake fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
Step 3: Place the hake fillets skin-side down and cook for 4 minutes without moving until the edges are crispy and golden.
Step 4: Flip the fillets carefully and cook for another 2-3 minutes until opaque and just cooked through.
Step 5: Remove the fillets and keep warm on a plate.
Step 6: In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter, 2 minced garlic cloves, and 4 fresh thyme sprigs; sauté for 1-2 minutes until the butter is melted and garlic is fragrant.
Step 7: Stir in 1 tsp lemon zest and 2 tbsp fresh lemon juice, simmer the sauce for 1 minute until slightly thickened.
Step 8: Spoon the lemon-thyme butter sauce over the hake fillets and garnish with 2 tbsp chopped fresh parsley before serving.