1. Preheat the oven to 400F (200⁰C) and line a baking tray with baking paper.
2. Pat dry the 4 baby hake fillets, then season both sides with salt, black pepper, and fish spice.
3. Drizzle with 1 to 2 tbsp olive oil and place on the prepared tray.
4. Bake the hake at 400⁰F (200⁰C) for 20 minutes until just cooked through.
5. Remove from the oven and let it cool completely so it flakes cleanly.
6. Once cold, carefully remove the centre bone from each fillet and flake the fish into medium pieces.
7. Don’t overdo and mush it; you do not want a paste. Keep some chunky pieces for texture.
8. In a mixing bowl, add 1 egg, 3 tbsp chopped parsley, 1 tbsp dill, 1 tsp paprika, 1 tsp chili flakes, black pepper, a light sprinkle of Aromat, 1 tsp garlic and herb seasoning, 2 tsp minced garlic, 1 tbsp mayonnaise, and the optional chopped coriander. Mix well.
9. Add the flaked hake and 1/4 cup fresh breadcrumbs, then gently fold everything together until combined. Taste and adjust salt if needed.
10. Shape the mixture into round patties, about the size of your palm, then lightly coat each one with extra breadcrumbs for a crisp finish.
11. Place the fish cakes in the fridge for 30 minutes, as this helps them firm up and keeps them from breaking while frying.
12. Heat olive oil in a pan over low to medium heat.
13. Fry the fish cakes for 3 to 4 minutes per side until golden and crisp, turning carefully.
14. Drain on paper towels and rest for a minute before serving.

To serve

1. Serve hot with garlic and chili sauce, steamed country crop vegetables in a light white sauce, and creamy sweet potato mash on the side.