Slice the baby courgette and fry it in a hot pan with a bit of sunflower oil. Set aside and sprinkle with lemon juice.
Blanch the asparagus and sugar snaps in boiling water for 5 minutes. Drain and set aside.
Steam the mussels until open and set aside.
Season the hake fillet with salt and pepper and fry in a hot pan for 2-3 minutes on each side.
To serve, place the vegetables in the middle of a plate, add the hake fillet and mussels and top with chopped parsley.