I love a piece of hake. Very soft and unappealing when it is raw, it stiffens when it cooks but always stays light and tender.
The Spanish love it too, and cook it in several ways. As do the Portuguese. This recipe is a blend of the two styles, hence the generic Iberican in the name rather than Spanish or Portuguese. The coating in semolina and frying is Portuguese style, the potatoes and leeks cooked in fish stock (I used Essential Fish Stock) , and the topping with garlic and smoked paprika in hot oil is Galician - but there they usually poach the fish rather than fry it.
Add it together and it is simply delicious