A simple supper cooked in just 20 minutes.  If you have made my confit tomato recipe and you some in the fridge, they would work really well here but shop bought will be fine.

Preheat the oven to 100C fan and put plates and a baking tray to warm.

Season the hake fillets with salt and set aside while you cook the potatoes.

Cook the potatoes in a large pan of salted boiling water for 10 minutes. Drain and slice.

In a large non stick frying pan over a medium high heat, add a splash of oil, Add a grinding of black pepper to the fillets and cook skin side down for 4 minutes. Press the fillets down with a spatula to keep them flat. Turn the fish and cook for 2 more minutes (depending on the thickness of the the hake), be careful not to over cook as the fish will be resting on a warm tray while you finish the dish. Remove from the pan and put on the warmed baking tray.

Add the butter to the frying pan and toss in the sliced potatoes and spring onions, cook for a few minutes until the potatoes start to brown. Add the vegetables along with sun dried tomatoes and give everything a good stir.

Divide the vegetables between 4 dinner plates and top with the fish.