Fish Steaks in Green Sauce (4)

4 x 1-inch steaks hake or cod
salt & pepper
flour for dusting
4 tbsps olive oil
1 tbsp lemon juice
4 cloves garlic, crushed
3 tbsps finely chopped onion
1 hard boiled egg, chopped finely
2 tbsps flour
3/4 cup white wine
3/4 cup fish stock
6 tbsps minced parsley
3/4 cup peas, fresh or frozen
12 small clams
12 small mussels

Season the fish then dust with the flour. Heat 2 tbsps oil in a large skillet and fry the steaks briefly for about one minute on each side. Put steaks in an ovenproof dish (or 4 individual dishes) and sprinkle with the lemon juice. Wipe the skillet. Heat the remaining oil in the skillet and saute the garlic and onion until the onion has wilted. Stir in the 2 tbsps flour then gradually add the wine and stock. Stir until thickened and smooth. Add 5 tbsps parsley, peas, salt and pepper then pour over the fish steaks. Put the clams and mussels around the fish. Put in a preheated 180 C oven and bake for about 20 minutes until the fish is cooked and the shellfish has opened. Sprinkle with the remaining tbsp parsley and the hard-boiled egg. Serve with mashed or boiled potatoes, a green salad and a dry white wine.