Herb Crusted Hoki

While the potatoes are in the oven, zest the lemon and slice into wedges. Combine the panko breadcrumbs, remaining thyme leaves, a large pinch of lemon zest and a good drizzle of olive oil in a medium bowl. Mix well.

Place the hoki fillets on the second oven tray lined with baking paper. Drizzle or spray with olive oil and spoon over the crumb and pat down gently. Bake the hoki on the top shelf of the oven for 10-12 minutes or until the crust is golden brown and the fish is cooked through. Tip: fish is cooked through when the inside turns from translucent to white.

Meanwhile, finely slice the cucumber into half moons.

Combine the balsamic vinegar, honey and a good drizzle of olive oil in a large bowl. Season with salt and pepper and mix well. Add the mixed salad leaves and cucumber and just before serving, toss to coat in the dressing.