Arrange the hake fillets on a baking sheet with a generous drizzle of olive oil and two sliced garlic cloves. Sprinkle well with salt, cumin, paprika, parsley, and cayenne pepper.

Bake at high heat for about 20 to 30 minutes. While the fish cooks, prepare the other toppings.

Pickled onion: Slice the red onion very thinly and soak in white wine vinegar with a pinch of salt and a few whole black peppercorns. Let it sit.

Pico de gallo: Finely chop the two ripe tomatoes, some green onion, and a handful of cilantro. Season with salt, lime juice, and a few drops of olive oil.

Chipotle and mint mayo: In a blender cup, add the egg, about 2 fingers (about 1/4 cup or 60 ml) of sunflower oil, a pinch of salt, a deseeded chipotle pepper in adobo, and a few mint leaves. Blend well until you have a smooth sauce.

Once all the toppings are ready, assemble your tacos! On each tortilla, add a little sauce, a piece of fish, and top with pickled onion and pico de gallo as desired.

Garnish with avocado, jalapeños, cilantro, and serve with tortilla chips, salad, or whatever you like best.

You can also make a larger version, as a taco or fajita!

Enjoy!