Ingredients….
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