FISH WITH SWEET POTATO CHIPS

• 1 medium sweet potato, cut into 8-10 slender wedges
• 1tbsp olive oil
• 15g (½oz) butter
• ½ small garlic clove, crushed
• 1tbsp chopped parsley
• 175g (6oz) skinless cod fillet or another white fish
• 75g (3oz) frozen peas
• ½ avocado
• lemon, a squeeze

Preheat the oven to gas 6, 200°C, fan 180°C. Coat the sweet potato wedges in the olive oil and season generously (it's easiest to do this by placing everything in a small plastic bag and giving it a shake). Spread out in a single layer in a roasting tin and cook for 20 minutes, turning halfway through.

Place the butter in a bowl and use a fork to mash in the crushed garlic and parsley. Season. Spread the garlic butter over the hake and then place the fillet on a lightly greased baking tray. Bake for 5 minutes.

Transfer the fish to a warm serving plate and cover with foil, then tip the peas onto the hot baking tray. Warm in the oven for 5 minutes.

Transfer the warmed peas to a bowl. Peel and chop the avocado and roughly mash with the peas, adding a squeeze of lemon juice and a little seasoning as you go. Serve the fillet of hake with the sweet potato wedges and crushed peas.