Hake with butter and onions.

Cut the garlic into thin slices and the onion into julienne strips.

Spice the hake skin first with a mixture of salt, garlic, onion, black pepper and a pinch of cumin.

Pour some oil on the Albal paper and place some strips of onion and garlic before placing the hake so that the skin makes contact with the bottom. Add the same spices on top and distribute the rest of the onion and garlic before melting and pouring the light butter of central lechera asturiana.

Fold the hake tail on itself so that it does not burn before closing the Albal paper in papillote mode. Put it in the airfryer for 18 minutes at 200°C or 25-30 minutes at the same temperature in the oven.