2 Tblsp honey
2 Tblsp whole grain mustard
Juice and grated rind of 1 lemon
4 large skinless hake fillets
150gm baby carrots
150gm sugar snap peas
150gm green asparagus
500gm new potatoes, scrubbed and halved
Method
Put the potatoes on to cook in lightly salted boiling water.
Boil, steam or microwave the carrots, peas and asparagus.
Once cooked, drain and keep warm.
Mix together the honey, mustard, lemon juice and rind.
Brush onto the fish.
Spray a large pan with non-stick cooking spray.
Dry-fry the hake, about 5 minutes per side.
Pour any remaining honey/mustard mix into the pan.
Make a bed of baby vegetables on each plate.
Place the fish on top of the veg.
Spoon any juices from the frying pan over the potatoes.
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