Finely mince 2 cloves of garlic, finely dice ½ of an onion, cut a couple of thin slices from a lemon and finely chop about a ¼ cup of fresh parsley

Season 2 fillets of hake (you can substitute for cod or halibut) with sea salt and freshly cracked black pepper on both sides

Heat a non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the garlic and the onions, mix with the oil and cook for about 2 minutes, then add the 2 hake fillets skin side up (if your fish is skinless no worries), after cooking the hake for 3 minutes flip to cook the other side, then add ½ cup of white wine, a couple of slices of lemon, 12 fresh clams and ½ of the parsley, give the pan a quick shake and cook for another 3 minutes, then remove the hake fillets from the pan and transfer each one to a plate

Cook the clams for another 2-3 minutes or until they all open, then evenly transfer the clams into each plate, add a slice of cooked lemon on top of each fillet and top it all off with the remaining sauce in the pan

Garnish the dish with the remaining parsley and serve