Roast Cod with Watercress Crushed Potatoes

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 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

Directions

1. Preheat the oven to 400 degrees F (200 C).
2. Boil the potatoes until tender.
3. Drain.
4. While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
5. Lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
6. Squeeze over the lemon juice and sprinkle with salt and pepper.
7. Bake the fish for 10-15 minutes, until it flakes easily.
8. Meanwhile, discard the thick, woody stems from the watercress.
9. 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.
10. Return the hot potatoes to the pot along with the watercress and use a fork to mash.
11. You are not aiming for a smooth mash but rather a crushed texture.
12. When the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
13. Season with salt and pepper and give a final stir.
14. To serve, put half of the potatoes on a warmed plate and lay the fish over the top.
15. You could sprinkle over an extra glug of oil, if you are a real olive oil fan.