Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.

Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven.

Set a rack over a tray. Sprinkle fish with salt and pepper.

Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden. Transfer to rack to cool. Repeat with remaining fish.

In the same skillet, add garlic, chilli, thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!

Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don't use a potato masher, we want some chunks, not smooth mashed potato.

Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don't mash the fish up too enthusiastically - we want fish chunks!

Scoop out ¼ cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / ⅔" thick cake. You should make 13 to 15.

Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.

Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 ½ minutes on each side until golden, then transfer to a paper towel-lined tray.

Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).

Serve with lemon wedges, tartare sauce, plain mayonnaise (Kewpie!), sour cream, ketchup or tomato sauce.