Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and cut potatoes into 2 cm pieces, finely chop the walnuts and parsley, cut the fresh pink ling in half and trim the green beans.

To make the mash, place the potatoes in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the milk and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

Meanwhile, combine the plain flour, walnuts and parsley in a small bowl. Season with salt and pepper and then stir through the olive oil.

Place the fresh pink ling fillets on the prepared oven tray. Top each fish fillet with the walnut crumble mixture. Place in the oven and cook for 10 minutes or until the fish is cooked through and flakes easily.

Meanwhile, heat a dash of olive oil and the butter in a small frying pan over a medium heat. Add the green beans and cook, tossing occasionally, for 1-2 minutes or until just tender. Add a squeeze of lime and generously season with cracked black pepper.

To serve, divide the mashed potatoes between plates. Top with the walnut crumbed fish and serve with the buttered lime and black pepper green beans.