Lemon-Buttered Fish & Smashed Beans

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Zest the lemon[s]

Cut 2 [4] thin slices from the centre of the lemon[s] (save for garnish)

Reserve the lemon halves for later

Add the fish fillets to a baking tray (use tin foil to avoid mess) and season them lightly with salt and pepper

Combine the lemon zest in a small bowl with 1 tbsp [2 tbsp] vegetable oil

Spread the lemon zest evenly over the fish fillets

Put them in the oven for 10 min or until your fish is cooked through

Heat a pot of boiled water over a high heat

Cut the potato[es] (skins on) into bite-size pieces, add them to the pot, cover and bring to the boil

Cook for 5 min until almost fork-tender

Meanwhile, drain and rinse the butter beans

Cut the runner beans into bite-size pieces

Add the runner beans to the potato pot and boil a further 5 min

Once the fish is cooked, remove it from the oven

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

Add a knob of butter to the warm baking tray

Squeeze the remaining lemon halves over the fish

Drain the potatoes and runner beans and return them to the pot with the butter beans

Add the dill, a large knob of butter and season generously with salt and pepper

Smash the beans and potatoes briefly with a potato masher (smashing is a lighter version of mashing and ensures that a course texture is maintained)

Divide the smashed-bean potatoes between each plate

Place the fish over the smashed potatoes

Swirl the baking tray around to combine the lemon and butter that remains

This is your lemon butter