- 450g baby new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 bunch sliced spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 fillets of firm white fish
- garnish with watercress and serve with mayonnaise
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.