Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potato on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the middle shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

In a small bowl, mix the panko breadcrumbs, grated hard Italian style cheese and olive oil (see ingredients for amount). Mix to combine. Season with salt and pepper.

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. Divide the breadcrumb mix evenly between the two fillets and press down firmly to keep in place. Pop on the top shelf of the oven and bake until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when it is opaque all the way though.

Meanwhile in a separate small bowl mix the mayonnaise, paprika and water (see ingredients for amount). Season with salt and pepper and set to one side for later.

Chop the broccoli into florets (like small trees). Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on a high heat, once hot add the broccoli, and fry, constantly stirring, until tender, 2-3 mins. Then add the garlic and a splash of water. Cover with a lid or some tin foil and cook until tender, 4-5 mins.

Share the roasted potatoes among your plates. Serve the hake and broccoli alongside and drizzle over the paprika mayo. Enjoy!