serves 4

  • 700 g small baby potatoes
  • 50 ml butter
  • 600 g frozen hake fillets
  • salt and freshly ground black pepper to taste
  • juice of 1 lemon
  • 2 handfuls of fresh rocket
  • 125 ml olive oil
  • juice of 1 lemon
  • 15 ml wholegrain mustard
Boil potatoes until soft. Meanwhile, melt the butter in a pan. Season fish with salt and pepper. Fry fish – skin side first – on both sides until cooked through. Season with lemon juice. Keep warm. Drain potatoes and halve. Mix ingredients for the sauce and pour it over the warm potato halves. Stir the rocket through. Serve fish on warm potato salad.