How to make it

  • In a large pan, boil the potatoes in water on a high heat for some 10 minutes or so or until soft but still with some bite;
  • Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper
  • Meanwhile, carefully mix the tomatoes and peppers in a bowl and sprinkle over the lemon zest;
  • Put a large frying pan on a medium heat and pour in sufficient oil to cook the fish
  • Add the fish, skin side down;
  • Press down with a fish slice to help the skin crisp up;
  • Cook for some 4 to 5 minutes or so, jiggling the pan every now and then, and turning for the last 20 to 30 seconds or so to finish it off - you want to cook it about 90% of the way through on the skin side;
  • When ready, remove the fillets from the pan and place on serving plates;
  • Serve the fish with the mash and tomato medley with the lemon halves on the side

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