FRIED FISH WITH SMOKED GARLIC MASH

This combination of fresh panfried fish served with garlicky, lemony mash is quite irresistible and one that is on menu almost all year.

Serves 4

2 Tbsp olive oil

1 garlic clove, bashed

1-2 bay leaves (optional)

1 sprig fresh thyme (optional)

Sea salt and freshly ground black pepper

4 fillets fish

1 large knob butter

Finely grated zest of 1 lemon

For the garlic mashed potatoes

500g floury potatoes, such as maris piper, peeled and cubed

1 garlic clove, peeled and left whole

Sea salt and freshly ground black pepper

100ml extra-virgin olive oil, plus a little extra for frying

3 cloves smoked garlic, removed from skin

Juice and finely grated zest of 1 lemon, and juice of 1 lemon

Method

For the mash, put the potatoes and garlic clove in a pan, cover with water and add salt. Bring to a boil, then lower the heat and simmer until tender: 15-20 minutes. Drain, reserving the cooking water, and leave to dry in a colander for five to 10 minutes.

Pass the potatoes and the soft garlic clove through a ricer (or press through a fine sieve). Use a wooden spoon to combine the hot mash and smoked garlic with the oil and some salt and pepper, then add the lemon zest and the juice of one lemon. Taste, and add more lemon juice, if you like, and enough of the cooking water to give the mash a loose, creamy consistency. Keep warm.

Heat the oil for the fish in a large frying pan over a medium heat. Add the bashed garlic clove and the bay and/or thyme if using. When the garlic is sizzling, season the fish generously and lay skin side down in the pan. Cook for two to three minutes, then add a large knob of butter and the lemon zest. Turn down the heat a fraction and cook the fish for three to four minutes more, basting it with the pan juices.

Spoon a big dollop of the lemony potato on to four warm plates, lay the fish on top and spoon over any pan juices.