This is a colourful fish dish, in which I have used Pollock, but if you prefer you could equally substitute more expensive cod.
The crushed potatoes are complemented perfectly with the light seasoning and the sharpness of the peppers and olives and once presented with the fish on top, people can just dig in and help themselves.
1 Whole pollack
1tsp five spice powder
1tsp sweet paprika
2tbsp olive oil
Handful flat leaf parsley chopped
750g new potatoes scraped clean
Sea salt & black pepper
200g roasted peppers (skinned)
75g pitted black olives
Handful of fresh basil
How to make it
Heat the oven to gas mark 6.
Place the new potatoes into a pan of well salted boiling water and cook for 15 minutes until tender.
Mix the spices and salt together on a plate, then press the white flesh of the Pollack onto the spices.
Heat a frying pan with a little oil and place the fish skin side down and cook for three minutes, then turn and cook the flesh side for one minute, then transfer to the oven, skin side down for another three minutes
Drain the potatoes and return them to the pan and lightly crush with a fork, then mix in some olive oil, lemon juice and seasoning then stir in the chopped peppers, olives and basil.
Place the potatoes in the centre of a warm serving dish, remove the fish from the oven and place on top of the crushed potato mixture.
Sprinkle with the chopped parsley and serve with lemon wedges.