Jose Pizarro serve up pan-fried hake with clams on Sunday Brunch.

The ingredients are; 4 x thick pieces of unskinned hake fillet, 200g each, 200 baby peas, freshly shelled or frozen, 3-4 tablespoons olive oil, 90g shallot, finely chopped, 3 garlic cloves, finely chopped, 500g clams, cleaned, 120ml fish or chicken stock, 1/2 tablespoon chopped parsley, 1/2 tablespoon chopped mint and Sea salt flakes.