1 1/2 pounds salmon fillets
1/3 cup soy sauce
1/3 cup brown sugar
1/2 cup water
1/3 cup vegetable oil
lemon pepper to taste
garlic powder to taste
salt to taste

Instructions:

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

4 slices of hake (fresh or frozen)
4 garlic cloves
1 can of peas
Plenty of parsley or cilantro
Oil, salt, flour

Directions:

Drizzle oil in a saucepan so to cover the bottom.Heat and add 4 garlic cloves, thinly sliced. Fry at low heat to avoid burning. When it’s golden, add two tablespoon of flour and stir. Add the peas with the liquid from the can and more water until desired thickness. Next, add the hake and cook for 10 minutes at low heat and covered. Sprinkle chopped parsley.
If you want to enrich it you can add a can of asparagus and a hard-boiled egg cut into fourths.