Sprinkle a thin layer with salt on the fish and leave them 30 minutes to brine. Rinse the fillets under cold running water and pat dry with a kitchen towel.

Heat olive oil in a non-stick pan and, when suitably hot, sear the fish in olive oil, turning to brown evenly. Melt in the butter and add herbs. Spoon melted butter and herbs over the fish.
Remove Hake from pan. Heat potatoes and beans in the same pan with rest of the butter.

Plate fish, potatoes and beans. Garnish with edible flowers and salad leaves.