“My top tip for this dish is to buy the fish as fresh as possible. Pan-fry the fish until it’s just cooked and slightly opaque in the middle. And make sure your pan is hot and there’s a little oil in there before cooking or it may stick to the pan.”

Serves 4

INGREDIENTS 

4 fillets of hake about 180g each, skin on with scales and bones removed

8 spears of asparagus, woody ends removed

8 new potatoes, I like Sharpe’s Express or Aura

A handful of mixed tomatoes, e.g. cherry, coeur de boeuf, yellow – roughly chopped

200ml organic olive oil

A few herbs – basil, fennel herb and chives are good

A squeeze of lemon

A few halved radishes to garnish (optional)

Good salt and pepper

METHOD

Firstly, scrub the potatoes and boil in salted water for 15 minutes until just cooked. Drain and allow to cool slightly.

Next, blanch the asparagus until just tender for 3 to 4 minutes in a pan of boiling, salted water. Refresh under cold water.

Gently heat a tablespoon of olive oil in a non-stick frying pan. Ensure the fish is dry, then cook each fillet skin-side down for 5 minutes until golden around the edges. Season with salt and pepper as the fish is cooking.

Warm the remaining oil in a small pot and add the tomatoes. Rip the herbs into the pan and heat very gently. Season and add lemon juice to taste. 

Add the asparagus and potatoes to the pan with the fish to reheat. Turn the fish over and cook for a further 1 to 2 minutes. Give the fish a final season and a squeeze of lemon juice.

To plate, divide the potatoes and asparagus between four warmed plates and place a hake fillet on top. Dress with the tomatoes, and garnish with a few halved radishes.