Pat and season: Pat the hake fillets dry with paper towels. Sprinkle with 1/2 teaspoon sea salt and a few grinds of black pepper. Let them sit for 5 minutes while you prep the marinade.

Mix the marinade: In a small bowl, combine olive oil, lemon zest, 1 tablespoon lemon juice, garlic, oregano, smoked paprika, and red pepper flakes if using. Stir until glossy and fragrant.

Coat the fish: Brush or spoon the marinade over both sides of the fillets. If you have time, let them marinate for 10 minutes. If not, move right along—there’s plenty of flavor built in.

Prep the toppings: Toss cherry tomatoes and olives with the remaining 1/4 teaspoon salt, a drizzle of olive oil, and a squeeze of lemon. This will roast alongside the fish for a juicy, briny finish.

Preheat the air fryer: Set to 380°F (193°C) for 3 minutes. Lightly oil or spray the basket to prevent sticking.

Arrange and cook: Place hake fillets in a single layer, not overlapping. Scatter the tomato-olive mix around them. Air fry for 7–10 minutes, depending on thickness. Start checking at 7 minutes.

Check for doneness: The fish should flake easily and reach 145°F (63°C) in the thickest part. It will look opaque and just begin to separate into large flakes.

Finish with freshness: Transfer to plates. Spoon the roasted tomatoes and olives over the top. Add a final squeeze of lemon and a shower of chopped parsley.

Serve: Pair with a simple arugula salad, couscous, quinoa, or roasted potatoes. Extra lemon wedges on the side are always welcome.