Serves 4
Prep time: 15 minutes
Cooking time: 30 minutes

Method:

1. Start with the potato wedges: preheat the oven to 220°C/ Fan 200°C/Gas Mark 7.
2. In a large roasting tin, add 1 tablespoon of rapeseed oil and heat in the oven.
3. Bring a large pan of unsalted water to the boil. Scrub the potatoes and cut into wedges. Add to the boiling water and parboil for 7 minutes.
4. Drain the water and very carefully, add the potatoes to the hot oil in the roasting tin. Ensure all the wedges are evenly coated in oil and spread out in the tin.
5. Cook in the oven for 30 minutes until golden.
6. To make the fish: oil a baking tray with rapeseed oil. Line with baking paper and place the fish, skin-side down on the tray.
7. Add the bread, broken up into smaller pieces, to a food processor along with the garlic, lemon zest and process to form fine breadcrumbs.
8. Add the parsley, lemon juice and rapeseed oil and whizz together.
9. Press the mixture onto the top and along the sides of each piece of fish and place in the oven with the potato wedges for around 15-20 minutes, until the fish is cooked through and the topping is golden.
10. To make the Minty Pea Puree: bring the vegetable stock to the boil in a small saucepan and add the frozen peas. Simmer for 2 minutes.
11. Add the mint leaves and cook for 1 minute. Pour the mixture into a food processor, adding the spread and blend to a smooth puree.
12. Return to the saucepan and heat through.
13. Finally to serve, remove the fish from the tray and serve with the potato wedges and a good spoonful of the pea puree!