Hake fillets with chive, lemon & caper butter

Pat the hake fillets dry on kitchen paper. Score the skin with a sharp knife and rub the fish seasoning over both sides. Heat the mashed potatoes in the microwave according to pack instructions.

Heat the oil in a frying pan, add the hake, skin-side down, and fry over a medium heat for 5 minutes until the skin is crisp and deep golden. Turn the fillets and cook for 3 minutes more until opaque and they flake easily.

Cook the broccoli in boiling water for 3-4 minutes until just tender. Drain. Transfer the mash, broccoli and hake to plates and keep warm.

Add the chives, capers, lemon juice and 1 tbsp water to the frying pan. Dot in the butter. Season with pepper and heat until bubbling. Drizzle over the hake and vegetables and serve sprinkled with the lemon zest.