Fish and Chips

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add to the chips’ baking tray and roast until soft, 10-12 mins. Meanwhile, roughly chop the parsley (stalks and all). Zest and halve the lemon. Pop the breadcrumbs into a small bowl with half the parsley and half the lemon zest. Add the olive oil for the crumb (see ingredients for amount) and mix to combine.

Pat the hake with kitchen paper to remove any excess moisture. Lay the hake fillets onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Put a third of the mayonnaise into a small bowl and, using the back of a spoon, spread over the top of each fillet. Sprinkle the breadcrumb mixture over the mayo and press it down with your spoon. Bake the fish on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when it is opaque in the middle.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into another small bowl. Add the remaining mayo, parsley and lemon zest. Season with salt and pepper, then mix to combine.

Squeeze half the lemon juice into a large bowl. Add the olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then mix to combine. Cut the remaining lemon into wedges.