A quick-fix supper that will bring the scent of the Greek Isles to your kitchen. Serve with whatever green vegetable is in season for a meal that’s sure to please. I rarely cook with extra virgin olive oil but make an exception for this dish as the flavour is outstanding.

Method:

• Heat oven to 200°C and line the base of a roasting tin with baking parchment.

• Cook the new potatoes in boiling salted water for 12-15 minutes, depending on size, until they can be pierced easily with a knife. Drain, cut into quarters and set aside.

• Mix the potato flour, cumin, coriander, paprika, salt and pepper in a shallow dish and coat the cod on all sides in the mix.

• Heat a few tablespoons of neutral oil in a frying pan to medium heat and fry the cod for approximately one minute to achieve a golden crust and then flip it over for a further minute.

• Arrange the cod in the the baking tin with the new potatoes and scatterwith the olives and capers. Season but be careful with the salt as the olives are salty.

• Mix the melted butter, olive oil and chopped garlic and drizzle over the fish and potatoes.

• Bake for 12-15 minutes depending on the size of the fillets then serve scattered with the chopped parsley.

louismann / thebutchersdaughter