Indian Style Crusted Hake

Meanwhile, mix together the panko breadcrumbs and remaining North Indian style spice mix in a small bowl. Add the olive oil for the crumb (see ingredients for amount), then season with salt and pepper. Stir to combine.

Line a baking tray with baking paper. 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. Spread half the mayo over the top and sides of the fish. Spoon over the breadcrumb mixture, pressing it down with the spoon. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.

Zest and cut the lime into wedges. Trim the green beans. Peel and grate the garlic (or use a garlic press). Pop the remaining mayonnaise into another small bowl with the lime zest. Season with salt and pepper, then mix together. About 10 mins before the potatoes are cooked, bake the fish on the middle shelf of the oven the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The hake is cooked when opaque in the middle.

While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. Stir in the garlic and remaining mustard seeds and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.