Cheesy Crusted Cod

Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water along with 0.5 tsp of salt and cook until you can easily slip a knife through, 15-20 mins. Add the spring greens for the final 3 mins of the cooking time.

Meanwhile, pop the breadcrumbs, half the cheese, half the parsley and all the lemon zest into a bowl with the olive oil (see ingredients for amounts). Season with salt and pepper and mix well.

Line a baking tray with baking paper. Pat the cod fillets dry with some kitchen roll and season both sides with salt and pepper. Lay them on the baking paper. Spread half the mayo on the top and sides of the cod pieces (we'll use the rest later), then spoon over the cheesy crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after handling raw fish! Roast on the middle shelf of your oven until the crumbs are golden and the fish is cooked, 10-12 mins. IMPORTANT: The cod is cooked when opaque all the way through.

Once the potatoes and spring greens are cooked, drain well in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any). Mash until potatoes are smooth. Season with salt and pepper and stir through the remaining cheese, remaining parsley and all the spring onion. Cover with a lid to keep warm. Cut the lemon into wedges.