Method

1. Heat the oven to 220C/200C fan/gas 7.
2. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through.
3. Remove with a slotted spoon and pat dry.
4. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning.
5. Shape into 4 even-size cakes and chill for 10 mins.
6. Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes.
7. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through.
8. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min.
9. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
10. For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs.
11. Poach for 3-4 mins, then remove with a slotted spoon.
12. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.