Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, zest and halve the lemon. Peel and grate the garlic (or use a garlic press). 

Trim the green beans, then cut into thirds.

Remove the pistachios from their shells, then finely chop them into a crumb.
TIP: If it’s easier, place the shelled pistachios between two sheets of baking paper and gently crush them using a saucepan.

In a small bowl, combine the breadcrumbs, chopped pistachios and olive oil for the crumb (see pantry for amount) with half the lemon zest and a third of the garlic. Season with salt and pepper and mix well. 

In another small bowl, combine the mayo (see pantry for amount), remaining lemon zest and another third of the garlic. Season with salt and pepper and mix well. Set aside your garlic aioli.

Pat the fish dry with kitchen paper. Lay the cod onto a lined baking tray. Drizzle the fish with oil, then top with the breadcrumb mixture.

Press the crumb down with the back of a spoon to ensure it sticks to the top of the fillets.

Roast on the middle shelf until the fish is cooked and the crumb is golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the peas and remaining garlic. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat and add a good squeeze of lemon. 

When everything's ready, share the cod, roast potatoes and veg between your plates. 

Dollop the garlic aioli on the side for dipping.

Serve with any remaining lemon cut into wedges alongside for squeezing over to finish.