Pan-fried fish with parsley butter sauce and garlic mash

Serves: 4

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Total Time: 80

Prep Time: 10

Cook Time: 70

• 2  fish fillets, weighing 150g/5oz each, skin on (we used coley)
• 2 tablespoon(s) olive oil
• 50 gram(s) (2oz) butter
• 1 handful chopped parsley
• For the garlic mash
• 1 head(s) garlic
• 450 gram(s) (1lb) potatoes
• 2 tablespoon(s) double cream
• 50 gram(s) (2oz) butter

Method

1. Preheat oven to gas mark 6/200?C (190?C in a fan oven). To make mash, cut top off head of garlic, wrap in tin foil and roast in oven for 1 hr. After about 40 mins, in a pan of salted water add potatoes, bring to the boil, then simmer for about 20 mins, or till softened. Remove garlic from oven, cool a little and squish out golden insides. Season potatoes and mash with cream, butter and roasted garlic.
2. Season fish with sea salt and freshly ground black pepper. Heat frying pan and add oil. Fry fish fillets skin- side down for 3 mins, then turn over and cook for a further 4 mins, then remove from pan. Add butter to pan, allow to bubble and go a little brown. Throw parsley in, return fish to pan, skin-side down, spoon herby butter over and cook for 1 min more, before serving.

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