Hake and Mussels Recipe - Great British Chefs

Ingredients

• 4 hake fillets, 200g each
• 1 courgette
• 25g of butter
• 50g of breadcrumbs, fresh
• 1/2 lemon
• olive oil
• salt
• black pepper
• 500g of mussels, live
• 20ml of white wine
• 1 small shallot, finely diced
• 1/2 garlic clove, crushed
• 4 plum tomatoes, large, skinned, deseeded and diced
• 100ml of tomato juice
• 100g of Coco de Paimpol beans, cooked
• 20g of mixed herbs, dill, chervil and chives, chopped
• 1/4 lemon