This is a oldie but a goodie. I come back to this recipe time and time again. The soft and fluffy, buttery potatoes. The delicious pan fried white fish. The fresh and zesty salsa. It's a winning combination. But don't just take my word for it. Recreate it for yourself and let me know what you think.

Ingredients (serves 2)

• 3 medium potatoes, quartered

• 4 large tomatoes, diced

• 1 small pack fresh parsley, chopped

• 8 vine tomatoes

• 2 fillets of hake

• 1 pack of asparagus tips

• 1 lemon, sliced

• Knob of butter

• 1 tbsp olive oil

• Salt and pepper

Method:

1. Begin by placing your potatoes in a pan of boiling water with a little salt. Bring to the boil and then simmer for around 20 mins.

2. Meanwhile prep your salsa by combining the diced tomatoes and half of the parsley, plus a little salt and pepper to season.

3. Add a drop of oil to a frying pan and fry your vine tomatoes gently. After a minute or so, add the hake and lemon slices and fry for a couple of minutes on both sides.

4. At the same time add a colander to the top of the potato pan, place your asparagus tips inside and cover with the pan lid. Steam for 3-4 minutes.

5. Remove the colander and keep to one side. Drain the potatoes, add a knob of butter and gently crush with a fork, rather than mashing. Stir through some more parsley, reserving a little for finishing touches.

6. Serve by placing the potatoes in the bottom of a dish, lay the asparagus and hake fillet on top, pour over some salsa, and top with the vine tomatoes and lemon slices.

7. Season with more black pepper and parsley.

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