For merluza in salsa verde, you will need:

2 tb olive oil 2 medium garlic cloves, minced
2 thick (3/4 “) slices of hake or other white fish
14 cleaned small clams
1 TB flour
A pinch of salt
3 heaping TB green peas, canned or precooked
6 white asparagus tips canned or precooked
1, hard-boiled egg cut in half lengthwise
2 TB water
1 heaping TB chopped parsley

How to make Merluza En Salsa Verde

Heat oil in a flat earthenware casserole.
Fry minced garlic cloves slowly.
Flatten fish slices to 1/2” thickness.
Add them when garlic has browned slightly; be certain oil is barely sizzling when fish is added.
Sprinkle salt and flour over casserole and jiggle casserole to blend.
Turn fish over.
Add raw clams, sprinkle with peas, place (asparagus stalks in threes on opposite sides of dish.
Put halves of hard-boiled egg opposite each other.
Pour in 2 tb water.
Shake casserole gently to blend sauce.
Cover dish and cook 15-20 minutes or until fish is just tender on a low fire, shaking casserole from time to time, just before serving, sprinkle with chopped parsley.

Image by Valdavia (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons