Ingredients
1 thick fillet undyed smoked haddock
1 medium-sized potato
1tbsp olive oil
100g trimmed green beans
1 lemon wedge
METHOD Heat the oven to 400F/200C/gas mark 6. Smear a small oven-proof frying pan (I use the lid of an old Le Creuset pan) or similar with 1/2 tbsp olive oil.
Place the haddock, skin-side down, in the pan. Slice the unpeeled potatoes as thinly as if making crisps — a mandoline is ideal for this, or the cucumber slicer on the side of a box cheese grater.
Rinse the slices, shake, then pat dry with kitchen paper and pile over the fish to entirely cover in a smooth layer. Season lightly with salt and smear with the remaining olive oil.
Cook the fish in the oven for 20 mins — checking after 15 — until most of the potatoes are crusted and all are cooked.
A few minutes before the food is ready, boil the kettle and cut the beans in half. Half fill a saucepan with boiling water, add 1tsp salt and the halved beans. Boil for 2 mins. Drain. Using a fish slice, lift the fish and potato on to a warmed plate. Add a lemon wedge and serve the beans on the side.