I like to put the fish fillets in a little bit of brine to make sure they are not so waterlogged, especially if they’re not fresh or frozen.

So just cover them all with water and two generous pinches of sea salt and let them infuse for 30 minutes.

Take them out and pat them dry with some kitchen towel. Cut into generous chunks.

While the fish is in it’s brine peel the new potatoes and boil them for about 15 minutes, or until nice and waxy.

Cover and set potatoes aside to keep warm.

You can get started on the crumble mix while the potatoes are boiling. Toast your slices of bread until nice and crispy all over, then crumble into small morsels.

Chop your garlic clove and de-stem the thyme.

Add a generous glug of olive oil to your pan and start frying the pine kernels with the garlic and thyme.

Add the breadcrumbs and roast it all until golden brown.

Season with salt and pepper. Leave on a very low heat to keep warm.

Fry the fish pieces in a 1 tablespoon of olive oil and a knob of butter – just until they are browned on both sides. Turn them carefully to try to stop them from falling apart.

Add some cream to the fish to make a sauce with the juices. Season with salt.

Plate up the fish with some sauce, arrange the new potatoes around the dish and then pour over some of the crumble mix.

Any greens will do nicely with this dish, especially a spoonful of spinach or even a summer salad.