Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, cut a couple of thin slices from a lemon and finely chop about a 1/4 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 1/2 cup of white wine, a couple of slices of lemon, 12 fresh clams and 1/2 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

Enjoy!