Haddock fishcakes

Makes 12

400g haddock fillets 400g Maris Piper potatoes, peeled and chopped zest and juice of 1 lemon, plus wedges to serve 4 tbsp chopped dill, plus extra sprigs to garnish 2 tbsp chopped capers 1 egg 2 tbsp plain flour 2 tbsp olive oil black pepper large oven tray baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and place the haddock fillets on the oven tray. Roast for 15-20 mins until firm and cooked through.

In the meantime, cover the potatoes with cold water in a large saucepan. Bring to the boil, then simmer for 12-15 mins until soft. Refresh with cold water until cool, then drain. Add the lemon zest and juice, then mash. Flake the fish into the mashed potato using a fork, then mix in the dill, capers and egg. Season with pepper.

Dust the hands with flour and shape the mixture into 12 fishcakes, approximately 7cm wide, using all the flour while going along. Place the fishcakes on a plate and leave to chill for 30 mins.

Heat half the oil in a frying pan and cook six fishcakes for 4-5 mins on each side until golden. Transfer the fishcakes to a plate lined with kitchen paper and add the remaining oil to the frying pan. Fry the remaining fishcakes for the same amount of time, then transfer to the plate.

To serve, line a plate with baking paper, then pile the fishcakes on top and garnish with lemon wedges and the extra dill sprigs.