Cod With Speedy Herby Hollandaise And Crushed Potatoes

Preheat the oven to 240°C/ 220°C (fan)/ gas 6 and boil a kettle

Chop your waxy potatoes (skins on) into bite-sized pieces, then add them to a pot with a pinch of salt

Cover them with boiled water and cook over a medium heat for 10-15 min or until tender, then drain and return to the pot to steam dry

Meanwhile, rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Trim, then slice your spring onion[s] finely

Peel and finely chop (or grate) your garlic

Chop your dill finely

Reboil a kettle

Add the drained potatoes to a baking tray (or two!), reserve the pot for later

Gently crush the potatoes with a fork, season them with a generous pinch of salt and sprinkle over the chopped garlic and spring onion

Drizzle the potatoes with olive oil and give everything a good mix-up, then put the tray[s] in the oven for 10 min or until the potatoes are starting to crisp

Meanwhile, add the sliced spring greens to the reserved pot with plenty of boiled water and cook them for 3-4 min or until they're tender with a slight bite

Once cooked, drain and return to the pot and keep covered until serving

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

Pat your cod fillet[s] dry with kitchen paper and season with a pinch of salt

Once the pan is hot, add the cod and cook for 4-5 min on each side or until cooked through

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

While the fish is cooking, melt 40g [60g] [80g] butter in a pot over a low heat

Once melted, remove the pot from the heat and add your mayo, white wine vinegar, Dijon mustard and chopped dill

Whisk until you have a thick sauce then season with salt and pepper – this is your speedy herby hollandaise