Heat oven to 200 degrees Celsius.
Peel potatoes, cut into small pieces and put onto boil.
When potatoes are almost done, add the chopped spring onions to the water.
Tear 2 squares of tin foil.
Place a piece of hake on each square, sprinkle with dried basil, herbal salt and dribble some basil infused olive oil over it.
Fold up into a parcel and place fish in the oven for 10 - 15 minutes (don't overcook).
Blend potatoes and spring onions in a blender with a glug of basil infused olive oil, squeeze of lemon juice, sprinkle of herbal salt and black pepper.
Put the asparagus spears
onto boil for a few minutes.
Once done squeeze over lemon juice, a little basil oil and herbal salt.
Place all ingredients on a plate and serve with the juices from the fish drizzled over.
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