Hake with Clams, Asparagus and Peas

• 4 × 175g (6oz) hake cutlets
• 2 tablespoons plain flour

Rinse the fish and pat dry with kitchen paper, then roll in some flour, seasoned with salt and black pepper.

Heat the oil in a large frying pan that has a lid and sauté the chopped onions until they are well reduced. Add the hake cutlets to the pan and continue cooking gently for about 5 minutes, turning the fish over once. Add the wine and water, bring up to bubbling point and pop in t