This hake and clam one-pan bake a great dish to cook for guests at Easter when you want something light but full of flavor. Hake has a firm texture that holds up well in the oven and a mild taste that pairs perfectly with the wine and parsley sauce. The clams add a little theater when they open in the pan and bring a natural saltiness to the dish.
Start by crisping the hake skin in a hot pan before baking. This keeps the skin from going soft in the oven and gives the fish a nice contrast in texture. Use a good fish stock and dry white wine for depth. Stir the flour in well before adding the liquid to avoid lumps.
