The Fishmonger at No.4

Cut four rectangles of tin foil large enough to create a bag for the fish and other ingredients.

Place the fish onto the four rectangles of tinfoil. Sprinkle over the bacon. Place the shellfish around the hake. Fold up the sides of the foil and add a good glug of white wine. Add the parsley and then seal the foil into parcels.

Place in a roasting tray and bake for 8-10mins on 400f/200c/gas 6.

Gently sweat the leeks in butter for 5-6 mins and finish with a splash of cream. Season to taste.

To serve, remove from the foil and serve the fish placed on top of the leeks with the opened clams placed around the fish. Lastly add a squeeze of lemon juice.

You could swap clams for mussels. Also try adding raw langoustines or prawns for a light stew.