2 x 130g Hake fillet portions
4tbsp x Panko breadcrumbs
250g x frozen petit pois
20g x melted salted butter
80g x cubed salted butter
10 x new potatoes
1 x tbsp Chopped parsley
1 x tbsp Chopped dill
50ml x white wine
2 x lemon wedges

  • preheat your oven 190*c
  • line a baking tray with parchment paper
  • mix the breadcrumbs with half of the chopped parsley and half of the chopped dill and a pinch of salt
  • place your fish on the tray
  • brush the fish with the melted butter
  • spoon the herb breadcrumbs evenly over the buttered fish , do this quick before the butter sets
  • place the fish in the oven on the middle shelf
  • bake for 10/11 minutes
  • add your potatoes to a medium saucepan and boil until cooked
  • bring a small pan of water to the boil
  • add the petit pois to the water and cook for 30 seconds
  • drain the water from the pease
  • add 30g of the cubed butter, salt and pepper
  • using a stick blender roughly blend the petit pois (just 2 or 3 pulses of the blender will do as you still want it to be reasonably chunky)
  • remove the fish from the oven and gently place on two plates
  • equally divide the petit pois and potatoes
  • heat a small pan on a high heat and then add the white wine
  • reduce by half
  • add the remaining cubed butter and remove from the heat continuously stirring
  • add the remaining chopped herbs and pour over your potatoes and fish
  • serve with a wedge of lemon