Hake with avocado and mojo verde

Method

1. To make the sauce, roughly chop the green chillies, the green section of the spring onions, the mint and most of the coriander. Put in a blender with the garlic, cumin, half the lime juice, 2 tbsp olive oil and season with a little salt. Whizz until smooth, then set aside.
2. Peel and stone the avocado, then roughly chop the flesh. Finely slice the white section of the spring onions. Put both in a bowl and mix in some salt, the remaining lime juice, some coriander and a drizzle of olive oil.
3. Heat 1 tbsp oil in a frying pan over a medium heat. Season the hake, then put in the pan skin-side up. Add 3 tsp water, then cover the pan with a lid and allow the fish to steam for 3 minutes.
4. Once cooked, sit the hake on the plate with a spoonful of avocado alongside, then drizzle the sauce over the top. Serve with rice or potatoes if you like.