3 tablespoons chopped mixed herbs (such as chives, parsley, rosemary and oregano)
4 tablespoons olive oil
1 garlic clove, crushed
finely grated rind of 1 lemon
4 thick fish fillets, such as cod, haddock, pollack or coley, about 150 g (5 oz) each
1 kg (2 lb) floury potatoes, peeled and cut into chunks
2 tablespoons lemon juice
50 g (2 oz) Parmesan-style cheese, grated
salt and pepper
steamed green beans, to serve
Mix 1 tablespoon of the chopped herbs and 1 tablespoon of the oil with the garlic, lemon rind and a little seasoning, then massage over the fish fillets. Set aside for 10–15 minutes to marinate.
Meanwhile, cook the potatoes in a large saucepan of lightly salted boiling water for 12–15 minutes, or until tender.
Heat a ridged grill pan and cook the fish fillets, skin side down, for 4–5 minutes, until the skin is crispy. Turn the fish over, turn off the heat and set aside for 3–4 minutes until the fish is cooked. Keep warm.
Drain the potatoes, return to the pan and place over a gentle heat for 1–2 minutes to dry them out. Add the lemon juice, cheese, remaining herbs and remaining olive oil. Season to taste and mash until smooth, then spoon on to 4 warmed plates. Serve the cheesy mash with the grilled fish and steamed green beans.