Roast Cod With Watercress Crushed Potatoes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.