• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks 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 it's easier).
• Zest half the lemon (double for 4p) then cut into thick wedges.
• Peel and grate the garlic (or use a garlic press).
• Chop the broccoli into florets (like small trees). Halve any large florets.

• Place the broccoli on another lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
• When the potatoes have been in the oven for 15-20 mins, pop the broccoli onto the middle shelf.
• Roast until the edges are crispy and slightly charred, 10-15 mins.

• Meanwhile, place a large pan on medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
• Season fish with salt and pepper.
• Once butter is melted carefully place the fish into the pan skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.
• Cook for 3-4 mins then cook for 2-3 mins on the other side.

TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

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

• When cooked, plate up the fish with the roasted broccoli and potatoes alongside.
• Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish.
• Serve the remaining lemon wedges alongside for squeezing over.