- 500 g baby potatoes, thinly sliced
- 3 T butter
- sea salt and freshly ground black pepper, to taste
- 250 g frozen peas
- 1 x 800 g box frozen skinless baby hake
- 3 cloves garlic, smashed
- sage, a few sprigs
Preheat the oven to 180°C.
Thinly slice the baby potatoes, then place in a pan with 1 T butter, season, and gently fry for 5 minutes until just cooked. Set aside the potatoes and add the frozen peas and 2 T butter. Season to taste. Fry until the peas are just cooked, remove from the heat, mash roughly, then set aside.
Arrange the frozen skinless baby hake in a cast- iron pan or baking tray with smashed garlic, a few sprigs of sage and season to taste.
Top with the baby potatoes and bake for 20–25 minutes, or until the fish is cooked through and potatoes are golden. Serve topped with the smashed peas.