Season with a little salt and cook until the fish is tender. Serve sprinkled with chopped coriander.      

Lower the heat, add the marinade, the white wine and the clams.      

Add the drained fish, setting the marinade aside. Brown the fish on both sides.      

Heat the oil and add the remaining cloves of garlic, laminated, let them release a little bit of their flavour.      

Start by seasoning the hake with the mixture of sea salt and chilli, lemon juice. pepper and two of the garlic cloves, laminated. Put in the fridge overnight.