Bring a pot of water to the boil, add salt.  Cook potatoes until soft - small ones should take around 20-25 minutes, medium ones might take 30 minutes.  It's okay if the skin splits.  Alternatively, steam or microwave them.

Preheat oven to 200°C (180°C fan)

Drain the potatoes and let them dry in the colander for 5 minutes or so

Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece.  Thin = crispier, thicker = fluffier inside (both options good).  More nubbly surface = better crunch!

Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

Drizzle with butter, then olive oil. Sprinkle with salt and pepper

Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

When there is 14 minutes left for the potatoes, add your Sealord Hoki Lemon Pepper Crumb fillets into the oven on a tray with baking paper

While the fish and potatoes are finishing up, to make the salad, mix olive oil with the juice and zest of the lemon in a small bowl. Season to your taste with salt and black pepper. Tip the rocket and pine nuts into a large bowl then pour in the dressing. Toss until all the leaves are fully coated.

Remove both potatoes and Sealord Hoki Lemon Pepper Crumb fillets at the same time, Serve hot, sprinkled with parsley if desired with your rocket salad.