Herby fish & new potato tray bake

Serves 4

800g new potatoes 1 red onion, peeled and sliced 1 garlic clove, peeled and finely chopped zest and juice of 1 lemon 10 fresh basil leaves, plus extra to garnish 10 fresh mint leaves, plus extra to garnish 500g cherry tomatoes 100ml white wine 4 x 150g hake fillets 2 tbsp olive oil sea salt and black pepper 30 x 25cm rectangular oven dish

Preheat the oven to 180°C/gas mark 4. In a large saucepan, cover the potatoes with cold water and add 2 mint leaves. Bring to the boil, then simmer for 5 mins. Drain and refresh with cold water.

Place the onion and garlic pieces in the oven dish. Add the lemon zest and juice, then rip the basil and 8 mint leaves roughly and add to the dish. Mix in the cherry tomatoes, cooked potatoes and white wine. Season with salt and pepper and stir to combine.

Make room for the hake fillets with a spoon by moving the ingredients out of the way, then position the fish in the tray. Drizzle the entire dish with the olive oil and season with pepper.

Cover with tin foil and bake for 30 mins. Bake for a further 10 mins without the foil until the fish is cooked through thoroughly and falls away when pulled with a fork. Serve immediately, garnished with the extra basil and mint leaves.