Hake with Braised Peas, Broad Beans and Pancetta

White fish is great with peas – both are reasonably delicate in flavour, so neither are fighting for your taste buds. I like to use hake both because of its mild flavour and the fact it’s currently a sustainable fish, but any other fish with firm white flesh will work nicely. If you can, try to buy a sustainable cut (look for the MSC label). I know it’s not always possible, but you don’t have to spend a fortune to get a piece of fish that’s not over-fished.