British Hake With Minted Potato Salad & Green Beans

Boil a kettle

Chop the waxy potatoes into bite-sized pieces

Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for an initial 10-15 min

Meanwhile, pat the hake dry with kitchen towel and season all over with a pinch of salt

Once the potatoes have been cooking for 10-15 min, add the green beans and cook for 5 min further or until the potatoes are fork tender

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the hake, skin-side down, cook for 4-5 min or until the skin has started to crisp

Flip the fish and cook for 1-2 min further or until cooked through

Tip: your fish is cooked when it turns opaque and flakes easily

Once the potatoes are tender, drain everything and rinse under the cold tap until cooled slightly

Return everything to the pot and carefully transfer the green beans to a plate

Chop the mint leaves finely, discard the stalk

Cut the lemon[s] in half

Add the juice of 1/2 [1] lemon and a generous drizzle of olive oil to the potatoes

Season with salt and crush the potatoes with a fork 

Add half the chopped mint and give everything a good mix up – this is your minted potato salad