You can cook the coley with or without the skin depending on your preferences.

• 6 x 170g coley fillet portions
• 500g potatoes, peeled
• 3 x tablespoons olive oil
• 1 clove garlic, crushed
• 1 head broccoli, chopped
• salt and freshly ground black pepper
• 1 leek, washed and shredded
• 15g butter
• 5 x tablespoons hollandaise sauce

1. Bring a large pan of water to the boil and add the potatoes. Cook for 15 minutes or until tender. Drain, return to the pan and mash.

2. Heat a tablespoon of the oil in a frying pan and cook the garlic for 3-5 minutes.

3. Blanch the broccoli by boiling water for 4 minutes, then draining and refreshing in cold water. Chop finely and add to the mashed potato, season to taste. Shape into 12 flattened rounds using well floured hands. If time allows, chill for 30 minutes.

4. Heat 1 tablespoon of the oil in a frying pan and fry the potato cakes for 3-4 minutes on each side until golden brown. Set to one side and keep warm. Wipe the pan clean and add half the remaining tablespoon of the oil – cook the leeks gently for 6-7 minutes until soft and golden brown.

5. Heat the butter and the remaining oil in the frying pan and cook the fish for 6-7 minutes on each side.

6. Serve the fish on top of the potato cakes, topped with a pile of leeks. Finish with a spoonful of hollandaise sauce.

Serves 6

Recipes courtesy of www.seafish.org