Merluza a la sidra

Step 1: Heat the oven to 375°F. Toss 1 ⅓ lb waxy potatoes with 2 tablespoons of 2 tbsp olive oil and half of ½ tsp salt and spread in a roasting dish. Roast for 15 minutes, until starting to soften.

Step 2: Meanwhile, warm the rest of 3 tbsp olive oil in a frying pan over a medium-low heat and cook 2 onions and 3 cloves garlic for 12 minutes, until soft and golden but not browned.

Step 3: Season 4 hake steaks or thick fillets with the rest of ½ tsp salt and dust lightly with 2 tbsp plain flour. Push the onions to the side, fry the hake skin-side down for 2 minutes just to set the outside, then lift it out.

Step 4: Pour 1 ¼ cups dry natural cider into the onion pan, scraping up the bits, and boil for 2 minutes. Spread the onions over the potatoes, set the hake on top and pour over the cider sauce.

Step 5: Bake for 12–15 minutes, until the hake is opaque and flakes easily with a fork and the potatoes are tender. A common mistake is cooking the fish too long; it turns dry and falls apart.

Step 6: Spoon the sauce over the fish, scatter with 2 tbsp flat-leaf parsley and serve straight from the dish.