- Bring a pan of salted water to the boil. Add the potatoes and cook for 15-20 minutes, or until tender.
- Meanwhile, heat 1 tsp olive oil in a frying pan over a medium heat. Add the bacon and cook for 4-5 minutes until golden and crisp. Stir in the spring onions and garlic and cook for 1-2 minutes.
- Add the peas and stock to the pan. Simmer for 3-4 minutes until the peas are tender and the stock has reduced slightly. Season to taste and keep warm.
- Drain the potatoes. Add the butter and milk, season with salt and pepper, then mash until smooth.
- Heat the remaining 1 tsp olive oil in a non-stick frying pan. Season the hake fillets and cook for 4-5 minutes on each side, or until golden and cooked through.
- Divide the mash between plates and spoon over the bacon and pea mixture. Top with the hake fillets and serve. Enjoy!
For a true pescatarian version, just swap the bacon for 50g of pine nuts. Lovely!
