Prepare the Salmon:

• Preheat your oven to 180°C (350°F).
• Pat the salmon fillets dry with paper towels.
• Season both sides of the salmon fillets with salt and black pepper.

Sear the Salmon:

• Heat the olive oil in a large ovenproof skillet over medium-high heat.
• When the oil is hot, add the salmon fillets skin-side down.
• Sear the salmon for about 2-3 minutes until the skin is crispy and golden brown.

Cook the Salmon in the Oven:

• Transfer the skillet to the preheated oven.
• Roast the salmon for about 8-10 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness.

Make the Lemon Butter Sauce:

• In the same skillet, remove the salmon and set it aside.
• In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
• Add capers and cook for another 1-2 minutes.
• Stir in the butter, lemon juice, and lemon zest. Cook until the butter has melted and the sauce has slightly thickened, about 2-3 minutes.
• Season the sauce with salt and black pepper to taste.

Serve:

• Place the seared salmon fillets back into the skillet with the lemon butter sauce.
• Spoon the sauce over the salmon.
• Garnish with fresh parsley and lemon slices, if desired.

Enjoy:

• Serve the Lemon Butter Salmon with Capers hot. It pairs wonderfully with steamed vegetables, rice, or a fresh salad.

  Enjoy your delicious Lemon Butter Salmon with Capers!

Prepare the Hake Fillets:

• Start by patting the hake fillets dry with paper towels. This helps to remove excess moisture, ensuring a crispy crust when frying.
• Season both sides of the fillets with salt and pepper to taste.

Heat the Pan:

• Place a large frying pan or skillet over medium-high heat.

Add Olive Oil:

• Add the olive oil to the hot pan and swirl it around to coat the bottom evenly.

Sear the Hake Fillets:

• Carefully place the seasoned hake fillets into the hot pan, skin side down. If your fillets have skin, it's best to start cooking them with the skin side down to get it crispy.
• Cook for about 3-4 minutes on each side, or until the fish is golden brown and easily flakes with a fork. The exact cooking time will depend on the thickness of the fillets. Be careful not to overcook; hake cooks quickly.

Serve:

• Once the hake fillets are cooked through, transfer them to a serving plate.

Garnish (Optional):

• Garnish the pan-fried hake with lemon slices and freshly chopped parsley, if desired, for added flavor and presentation.

Serve Hot:

• Serve the pan-fried hake immediately while it's still hot. You can pair it with your favorite side dishes like steamed vegetables, rice, or a salad.

  Enjoy your delicious and simple pan-fried hake! This recipe is versatile and allows you to adjust the seasoning and garnishes to your taste.

• Start by preparing the lemon marinade. Zest both lemons and then juice them. Combine the lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper in a bowl. Mix well to create a flavorful marinade.
• Place the hake fillets in a shallow dish or a large resealable plastic bag. Pour the lemon marinade over the fillets, making sure they are well coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 30 minutes to allow the flavors to meld.
• While the hake is marinating, preheat your oven to 180°C (350°F).
• Once the hake has marinated, remove it from the fridge and let it come to room temperature for about 10 minutes.
• Heat a large oven-safe skillet or frying pan over medium-high heat. Add a bit of olive oil to the pan to prevent sticking.
• Carefully transfer the marinated hake fillets to the hot pan, skin-side down if they have skin. Sear the fillets for 2-3 minutes on each side until they develop a golden-brown crust.
• After searing, transfer the skillet to the preheated oven and bake the hake for about 8-10 minutes, or until the fish flakes easily with a fork and is cooked through. Cooking times may vary slightly depending on the thickness of your fillets, so keep an eye on them.
• Once the hake is done, remove it from the oven, and garnish with fresh chopped parsley. Serve hot with your choice of side dishes, such as steamed vegetables, rice, or a salad.

  Enjoy your lemon hake with its zesty and flavorful marinade!

Prepare the Tuna Steaks:

• Start by patting the tuna steaks dry with paper towels. This helps the marinade adhere better to the fish.

Prepare the Marinade:

• In a mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper. Mix well to create a marinade.

Marinate the Tuna:

• Place the tuna steaks in a shallow dish or a resealable plastic bag.
• Pour the marinade over the tuna steaks, ensuring they are evenly coated.
• Seal the dish or bag and refrigerate for at least 30 minutes. You can marinate them for up to 2 hours for a more intense flavor.

Preheat the Grill:

• Preheat your grill to high heat (around 200-230°C). Clean and oil the grill grates to prevent sticking.

Grill the Tuna Steaks:

• Remove the tuna steaks from the marinade and let any excess marinade drip off.
• Place the tuna steaks on the hot grill and cook for about 2-3 minutes per side for rare, 4-5 minutes per side for medium-rare, or longer if you prefer your tuna more well-done. The exact cooking time may vary depending on the thickness of your steaks and your grill's heat.

Serve:

• Once the tuna steaks are cooked to your desired level of doneness, remove them from the grill.
• Let the tuna steaks rest for a few minutes before slicing them against the grain.
• Garnish with lemon wedges and fresh herbs if desired.

Enjoy:

• Serve your grilled tuna steaks with your favorite side dishes, such as a salad, rice, or grilled vegetables. Enjoy your delicious and healthy meal!

  Remember that tuna cooks quickly, so it's essential to keep a close eye on it to avoid overcooking, which can make the fish dry. Cooking times may vary depending on the thickness of the tuna steaks and your grill's temperature, so use the recommended times as a guideline and adjust as needed.