Hake with cockles, mussels, spinach & saffron potatoes

First portion the fish into fillets, about 180g each.

Make a fish cream sauce by reducing some shallots, garlic, white wine, fish stock and double cream.

For the Saffron potatoes use 3 new potatoes per person; turn them into an oval rugby ball shape, cook in Saffron and water until just cooked (about 15 mins) and keep warm.

Warm up the sauce with the mussels and when they open add the cooked cockles and finish with some fine chopped chives.

Cook the fish the same way as the sea bass above; add a little butter to the pan and baste it at the end.

To make sure it's cooked probe it or use a fine skewer and ensure it's hot to the lip.

Wilt the spinach in a little butter and drain well.

To plate put the spinach in the centre of a plate and add the potatoes, mussels and cockles around it. Top with the hake and drizzle over the sauce, making sure to coat the mussels and cockles.