Hake with Provencal sauce, mussels and pesto

Ingredients

• 180g boneless fillet of Cornish net caught Hake
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 x 400g tin of chopped tomatoes
• 50 ml white wine
• 4 garlic cloves
• Parsley, thyme, chervil, rosemary and tarragon, all chopped
• 8g fresh basil leaves
• 5g cashew nuts
• 2 garlic cloves
• 25 ml olive oil
• Salt
• A cup of cleaned Cornish farmed mussels – David used St Austell bay farmed mussels