• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (no need to peel) and pop onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, roughly chop the chives (use scissors if you prefer).
• Zest half the lemon (double for 4p) then cut into thick wedges.
• Peel and grate the garlic (or use a garlic press).

• Place a pan over high heat with a drizzle of oil.
• Once hot, fry the carrots until starting to char, 2-3 mins.
• Lower heat to medium and cook for 1 min.
• Add a splash of water and cover with a lid or 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 1 tbsp butter (double for 4p) and a drizzle of oil.
• Season the fish with salt and pepper.
• Once the butter is melted carefully place the hake into the pan. IMPORTANT: Wash hands and equipment after handling raw fish.
• Fry until cooked through, 4-5 mins on each side.

• Add the chives and garlic to the pan and squeeze in the juice of half a lemon (double for 4p).
• Continuously spoon the butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: Fish is cooked when opaque in the middle.

• When ready, plate up the hake with the carrots and potatoes alongside.
• Spoon the melted chive butter from the pan over the fish and sprinkle with the lemon zest to finish.
• Serve the aioli and any remaining lemon wedges alongside.