Fried Fish with Very Lemony Mashed Potato
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Lemon juice adds lightness and freshness to this dish, but it's the zest that brings pure, vibrant lemon flavour. The mash is quite a surprise the first time you taste it, but you'll want to make it again.
Ingredients
- 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 white fish, such as haddock or cod
- 1 large knob butter
- Finely grated zest of 1 lemon
For the lemony mashed potato
- 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
- Juice and finely grated zest of 1 lemon, and juice of 1-2 lemons
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 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. Serve with a side salad.
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