Preheat the oven to 200°C.

Cook the Sealord Classic Crumbed Hoki fillets as per the instructions on the box.

Place the baby potatoes on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.

Roast the potatoes in the oven for 25-30 minutes, or until tender and golden brown.

While the potatoes are roasting, cook the eggs: Place the eggs in a small pan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 8-10 minutes. Drain and rinse with cold water. Peel the eggs and set aside.

Blanch the green beans in boiling salted water for 2-3 minutes, until just tender but still crisp. Drain and set aside.

In a large mixing bowl, combine the roasted baby potatoes, blanched green beans, cherry tomatoes, mixed salad leaves and black olives

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Add half of the dressing to the bowl of vegetables. Toss to combine.

Set the rest of the dressing aside in a container for the lunch the next day.

Once the hoki is cooked serve the fillets with the roasted potato and green bean salad for a delicious dinner.

In a separate lunch box or container, add the can of Sealord tuna.

Pack the mixed salad leaves, cherry tomatoes, black olives, and quartered hard-boiled eggs into the lunch box.

Keep the lunch box refrigerated and enjoy the Tuna Niçoise salad the next day for a satisfying lunch. Pour the reserved dressing over the salad just before eating.