Prep 20 mins
Cook 15 mins
They say the simple dishes are often the best and this is one of the easiest meals I know how to make. The original idea comes from British chef Lindsey Bareham.
- 4 large potatoes, peeled and cut into chunks
- 5 tablespoons olive oil
- 2 large cod fish fillets
- 1 lemon
- 80 g watercress
- 2 cloves garlic, chopped
- salt & freshly ground black pepper
- Preheat the oven to 400 degrees F (200 C).
- Boil the potatoes until tender.
- While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
- Lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
- Squeeze over the lemon juice and sprinkle with salt and pepper.
- Bake the fish for 10-15 minutes, until it flakes easily.
- Meanwhile, discard the thick, woody stems from the watercress.
- Put the remaining oil and garlic in the potato cooking pan (the potatoes should have been drained and removed by this point) and heat for a couple minutes.
- Return the hot potatoes to the pot along with the watercress and use a fork to mash.
- You are not aiming for a smooth mash but rather a crushed texture.
- When the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
- Season with salt and pepper and give a final stir.
- To serve, put half of the potatoes on a warmed plate and lay the fish over the top.
- You could sprinkle over an extra glug of oil, if you are a real olive oil fan.
I cooked this recipe for lunch with a friend. It was so simple but very tasty and looked very professional!! I cooked the fish for just 10mins. any more and it would have dried it out. Thanks SV Girl!! ;-)