In a mixing bowl, mix together the breadcrumbs, Parmesan, lemon zest, melted butter, herbs and garlic. Season well with salt and pepper and set aside.

Heat the oil for the potato chips in a deep-sided pan to 180°C. Dry the chips on some kitchen paper and deep-fry until lightly golden but not cooked through. Transfer to some kitchen paper to drain, and set to one side for later. Preheat the grill to medium.

Add a little oil to the sauté pan and heat gently on the hob. Once hot, place the fillets, skin-side down, into the pan and cook until the skin is golden and crispy. Turn the fish over and place the breadcrumb and herb mixture on top. Put the pan under the grill with a minimum distance of 10cm away from the heat source and cook until the crumb is golden and crispy.

Meanwhile, reheat the vegetable oil in the deep pan to 180°C and fry the chips again to deeply golden and crispy. Serve the fish and chips together with wedges of lemon and some cress.

Cook’s notes

Hake is a MSC* certified fish therefore sustainable and recommended for consumption. It is a member of the whiting family with firm, white, flaky flesh and a good flavour. If not available, other varieties of fish from this family such as cod, haddock or pollock can also be used. *Marine Stewardship Council.A good all-round potato variety such as a Desiree, Rooster or Maris Piper will make great chips; the King Edward, although on the floury side, is also a good contender.