Hake stew

Method

1. Preheat the oven to 180C/gas 4. Season the flour with salt and paprika.

2. Dredge the hake chunks in the seasoned flour and shake off any excess.

3. Heat the butter in a frying pan and fry the fish for 1 minute on each side. Transfer to an ovenproof dish.

4. In the same pan, fry the onion and garlic until soft. Spoon the mixture evenly over the fish.

5. Add the wine and stock to the pan and simmer until reduced by half. Pour over the fish.

6. Scatter the shellfish over the top, cover with foil, and bake for 8 minutes - until just tender.

7. Remove the foil and add the peas and egg. Cover again and cook for a further 2-3 minutes.

8. Remove the dish from the oven and squeeze the lemon juice evenly over. Sprinkle with chopped parsley and serve with extra lemon wedges.