Omar Allibhoy served up tasty hake fillets in parsley and green peas sauce on Sunday Brunch.

The ingredients are: 75 ml extra virgin olive oil, 5 garlic cloves, thinly sliced, 2 tbsp plain flour, 500 ml fish stock, 6 sprigs flat-leaf parsley, finely chopped, 150g frozen peas, defrosted, 800g hake fillet or slices, cut into 4 portions, 200g fresh clams or cockles, soaked and drained, 2 eggs, boiled, 1 small tin of white asparagus, drained, sea salt and freshly ground black pepper.

See recipes by Omar in his book titled : Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day available from Amazon now.