Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes into 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 top shelf until golden, 25-30 mins. Turn halfway through cooking. TIP:Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, finely chop the walnuts and pop them into a bowl. Finely chop the parsley (stalks and all). Pop the parsley into the bowl with the walnuts and add the grated hard Italian style cheese and olive oil (see ingredients for both amounts). Season with salt and pepper and mix together. TIP: Add a little more olive oil if you want it to be more of a drizzly consistency.

Put the red wine vinegar into a medium bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together with a fork. Halve the tomatoes and pop them into the bowl with the dressing. Mix together, then set aside. TIP: You'll add the rocket to the dressing at the end - if you add it now it'll wilt.

Put the flour on a plate and season with salt and pepper. Pat the hake dry with some kitchen paper, then pop it on the plate with the flour and turn so the whole fillet is coated in the seasoned flour. IMPORTANT: Wash your hands after handling raw fish.

When the potatoes are 5 mins from being cooked, heat a glug of oil in a large frying pan on high heat. Once the oil is hot, lay the fish in the pan and fry until golden all over, 2-3 mins each side. IMPORTANT: The fish is cooked when opaque all the way through. Remove the pan from the heat.

Add the rocket to the tomatoes and toss together. Serve the fish with the roast potatoes and salad alongside. Spoon the homemade pesto on top of the fish. Enjoy!