Hake with mussels and sea vegetables

Sea vegetables have in recent years become quite fashionable amongst chefs, I stayed clear of them for a long time, largely because I didn't know what to do with them, and looked at them as a "foodie fad" that would soon pass by!
But! As with most things food related, educating yourself, and trial and error, I've become quite a fan, using them as often as possible
Again, this recipe is as simple as you can get, I think it's about as close as you can get at recreating that "smell of the sea" it reminds me of very happy times on the harbour front Oban, where I've spent many hours watching the world go by, whilst tucking into all manner of seafood
I'm using the fantastic Hake, but sea bream, sea bass, salmon, mullet, any fish you can get a cracking crispy skin on will be perfect
This recipe is great for a dinner party or supper with friends
Serves enough for 4 people
SHOPPING LIST
1kg of fresh, cleaned mussels, or clams, you decide
Good splash of rapeseed oil
4 Hake fillets about 200g each, skin on
Some plain white flour for dusting your hake fillets
150g of good smoky streaky bacon cut into strips
80g of butter
500g of fresh sea vegetables, samphire, sea aster, purslane, speak to your fishmonger
Good squeeze of lemon
METHOD
First thing we need to do is prepare the mussels, wash them in some running water, discarding any that are open, cracked or damaged
Place a pan large enough to fit the mussels in on the stove onto a high heat, add the mussels and a splash of water, cook for only 5 minutes, dra