Hake with a Spanish sausage twist.

In a heavy based pan, fry off for till soft a few shallots and an one onion in some olly oil, then add a handful of diced carrot and five minutes later add chopped chirizo and after a further five minutes add a can of butter beans - the oil from the chorizo will add colour to  dish........

 the hake fillets, seasoned and drizzled with oil should be cooked skin side down for a few minutes on a high heat to crisp that skin before putting in a pre-heated oven (200°).........

a herb like a parsley or chervil chopped and added after serving.......

making sure, the secret of every good fish fish, that the plates have been given a couple of minutes in the ting ting machine to warm them through prior to serving.......

the combination of crispy skin and new potatoes.....

serve with the bean stew poured over the fish before topping with the herb of choice.