• Boil a large pot of salted water.
• Chop the potatoes into 2cm chunks (peeling optional).
• Once the water is boiling, add the potatoes and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to pot, off the heat.
• Add a knob of butter and some milk or water. Mash until smooth. Season to taste with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• Zest then juice the lemon.
• Trim the green beans.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the green beans until starting to char, 2-3 mins.
• Stir in the garlic, lower the heat to medium and cook for 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium-high heat with a drizzle of oil.
• Pat the hake dry with kitchen paper, then season with salt and pepper.
• Once hot, lay the hake into the pan and fry until cooked through, 4-5 mins on each side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• Move the fish to one side of the pan. 
• Add 2 tbsp butter (double for 4p) to the now empty portion and allow to melt. 
• Once melted, add the Cajun spice, lemon zest, half the lemon juice, half the parsley.
• Simmer for 1 min, ensuring the fish is coated well on both sides with the Cajun butter.

• Stir the remaining parsley into the mashed potato and divide between your plates.
• Top with the greens beans and hake.
• Finish with a drizzle of any Cajun butter remaining in the pan.