Pan-Fried Cod With Crushed Potatoes And Tomato Relish

Boil a kettle

Cut your waxy potatoes (skins on) into bite-sized pieces

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

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Meanwhile, peel and finely chop (or grate) your garlic

Peel, and finely dice your shallot[s]

Heat a large, wide-based pan (preferably non-stick) with 4 tbsp [6 tbsp] [8 tbsp] of olive oil over a medium heat

Once hot, add the chopped garlic and shallot and cook for 30 secs

Remove the pan from the heat and let the garlic infuse the olive oil – this is your garlic & shallot oil

Chop your tomato[es] into quarters, scoop out the seeds with a spoon and discard

Dice the deseeded tomato finely

Chop your parsley finely, including the stalks

Add the chopped tomato and parsley to a bowl with the garlic & shallot oil (reserve the pan)

Squeeze in the juice of half your lemon[s] and season with a generous pinch of salt and pepper

Give everything a good mix up – this is your tomato relish

Return the reserved pan to a high heat with a drizzle of vegetable oil

Pat your cod fillet[s] dry with kitchen paper and season generously with salt and pepper

Once hot, add the cod to the pan with a knob of butter and cook for 4-5 min on each side or until cooked through

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

Add a large knob of butter and a generous pinch of salt to the pot with the drained potatoes, and crush them lightly with a fork