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