Try this with haddock, halibut, sea bass, or any chunky white fish, or fresh salmon. The flavours of gremolata — lemon zest, parsley and garlic — add a zingy freshness to the dish.

Ingredients
Feeds 4. Takes 30 mins.

4 x 180g cod or similar thick white fish fillets, skinned
Sea salt and freshly ground black pepper
1tbsp extra-virgin olive oil
1tbsp butter for frying
1tbsp lemon juice

For the mash

6 medium potatoes, eg, desirée
1tbsp butter
100ml hot milk

For the gremolata

A good handful of flat-leaf parsley
2 garlic cloves
2 unwaxed lemons

Peel the potatoes and cut into large chunks. Cook in simmering salted water for 20 minutes until tender.

In the meantime, make the gremolata. Cut off and discard parsley stems and finely chop the leaves. Crush the garlic and finely grate the lemon zest until you have a generous tablespoon of lemon rind. Mix well together.

Season the fish with sea salt and pepper. Heat olive oil and butter in a non-stick frying pan, and fry the fish on one side, without moving, for five minutes until golden brown. Carefully turn, and cook the other side for three to four minutes, depending on thickness. Drain the potatoes, add butter, salt and pepper, and mash until smooth. Beat in the hot milk with a wooden spoon.

Place a large dollop of mash in the centre of each plate, place the fish on top, and scatter generously with the gremolata. Add a good squeeze of lemon juice and serve.

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