METHOD:
1. Thaw the fish, this can be done in a bowl of cold water.
2. Pre heat oven to 180c (Fan Oven 160c)
3. Heat a one large and one medium saucepan of water,
bring both to the boil.
4. Peel the potatoes, cut into small chunks
and put into the pan of boiling water
for approx 10-15mins until ready to mash.
5. To make the breadcrumbs, blitz the stale bread in a food processor until you are left with fine breadcrumbs. If you want to be really snazzy, you could toast these and then blitz again for a really fine breadcrumb finish. Once ready spread breadcrumbs out on a deep plate.
6. Make a foil parcel, place the thawed fish in there, add a little water, half of the lemon juice, some salt, pepper and a sprinkle of chilli flakes. Cover over and bake in the oven for 10 - 15 mins, to poach the fish and infuse it with some flavours.
7. Once cooked remove the fish from the poaching liquid, and flake into a small mixing bowl and set aside.
8. When the potatoes are ready, roughly mash without adding any milk or butter, you need a drier mash mix.
9. Move the mash into a large mixing bowl and add in the fish, spring onions, chilli flakes, lemon zest, chopped coriander, mix together thoroughly and season to taste
10. Make the mix into 8 smaller fishcake shapes, dip into the egg mix and then into the breadcrumbs, repeat this for each fish cake.
11. Heat a couple of tablespoons of the olive oil in a non stick pan, then cook each fishcake approx 3-4minutes each side, until piping hot, then drain off the water.
12. In the medium sauce pan, turn the water down to a simmer add the peas, then 5 minutes in add the broccoli to the same pan for 3 minutes.
13. In a separate small sauce pan melt a little butter, glug of olive oil with the lemon juice and some black pepper, this will make a nice lemon sauce to drizzle on the veg.
14. Serve the fishcakes with the broccoli, peas and watercress with a drizzle of the lemon sauce over the greenery and a nice glass of chilled white wine!
