Roast Cod with Watercress Crushed Potatoes

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees F (200 C).
  • Boil the potatoes until tender.
  • Drain.
  • 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.
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