Cod With Garlic Butter, Roast Courgette & Champ

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a full kettle

Peel the potatoes and chop them into large, bite-sized pieces

Top, tail and chop the courgette[s] into quarters lengthways, then chop into large bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, slice the lemon[s] into 4 [8] wedges

Peel and finely slice (don't chop!) the garlic cloves

Trim, then slice the spring onions

Add the chopped courgette to a tray with a drizzle of olive oil and a large pinch of salt

Squeeze over the juice of 1 [2] lemon wedge[s]

Put the tray in the oven for 8-10 min or until golden

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Pat the cod fillets dry with kitchen paper and season them with a pinch of salt and pepper

Once hot, add the cod fillets to the pan and cook for 2 min on each side

Add the sliced garlic, the juice of 1 [2] lemon wedge[s] and 30g [60g] of butter to the pan and cook for 2 min further until the cod is cooked through and the butter has melted

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, return the drained potatoes to a low heat with a large knob of butter and a splash of milk

Season with a pinch of salt and a generous grind of black pepper and mash until smooth

Once smooth, stir through the chopped spring onions – this is your champ