• Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
• Halve the potatoes (quarter larger pieces).
• Roughly chop the parsley.
• When the water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat. Stir through a knob of butter along with the parsley. Season to taste with salt and pepper. Cover to keep warm.

• Meanwhile, pat the hake dry with kitchen paper. 
• Arrange the hake on a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
• Spread the pesto evenly over the tops of the hake fillets.
• Season the breadcrumbs with salt and pepper.
• Spoon equal amounts of the breadcrumbs onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.

NOTE: Swapping to salmon? Season as instructed and follow steps as written, replacing salmon with hake where necessary.

• Place the hake on the top shelf of the oven.
• Bake until the breadcrumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
• Meanwhile, trim and quarter the radish.
• Just before serving, toss the radish and half the spinach (use all for 4P and 6P) with a drizzle of oil.
• Season to taste with salt and pepper.

• Divide the crumbed hake between plates, adding a dollop of mayo on top.
• Serve the radish salad and parsley butter potatoes alongside.
• Finish the salad with a drizzle of balsamic glaze.