British Hake With Parsley Sauce, Mash & Green Beans

Boil a kettle

Peel and chop the potatoes into bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt over a high heat and cook for 15 min or until fork-tender

Once done, drain and set aside to steam dry

Re-boil a kettle

Meanwhile, cut the lemon[s] into quarters

Chop the parsley finely, including the stalks

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, with a pinch of salt and 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 hake is done, transfer it to a plate and cover with tin foil to keep warm

Return the pan to a very low heat and add the soft cheese and 100ml [150ml] boiled water and give everything a good mix up until fully combined

Cook for 5-6 min or until thickened to a double cream-like consistency

Add the green beans to a pot of boiling water with a pinch of salt over a high heat and cook for 4-5 min or until tender

Tip: alternatively, to save on washing up, add these to the potato pot when they are 4-5 min from being done!

Once done, drain the cooked beans

Return the drained potatoes to a low heat with a large knob of butter

Mash until smooth, then season generously with salt

Once the sauce has thickened, remove from the heat and stir in the juice of 1/4 [1/2] lemon and the chopped parsley

Season with a pinch of salt – this is your parsley sauce

Tip: add a splash more water if it looks a little dry!