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.
Provided by Sackville
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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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