Chop garlic.

Season hake fillets with chopped garlic and lemon-parsley spice mix.

Marinate the seasoned hake for 30 minutes.

Prepare fish stock: Dissolve bouillon cube in 7/8 cup of hot water.

Set fish stock aside.

Heat olive oil in a frying pan.

Fry the marinated hake fillets in the hot oil.

Add white wine and chopped thyme to the pan with the hake.

Simmer until slightly reduced.

In a separate saucepan, melt butter over medium heat.

Add flour to the melted butter and cook, stirring constantly, to form a roux.

Gradually whisk in the prepared fish stock into the roux, stirring continuously to prevent lumps.

Simmer until the sauce thickens to desired consistency.

Pour the creamy sauce into the frying pan with the hake.

Simmer everything together until the sauce is creamy and well combined.

Season the sauce to taste with salt and pepper.

Bring a large pot of salted water to a boil.

Cook fusilli pasta in the boiling water until al dente.

Drain the cooked pasta well.

Serve the fusilli pasta topped with the creamy hake and herb sauce.