Spanish Style Coley

Meanwhile, chop the potato (no need to peel) into 2cm chunks. Pop the chunks into the saucepan of boiling water and cook for 6-8 mins. TIP: The potato is done when you can easily slip a knife through. When cooked, drain into a colander and set aside.

In the meantime, zest the lemon and chop into wedges. Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Bash the garlic cloves with the flat of your knife and chop in half (leave the skins on!).

Place each tilapia fillet on a chopping board. Season both sides with salt, pepper and lemon zest. Drizzle with a little oil then, using your hands, rub the seasoning into the fish. Wrap one piece of Serrano ham around the middle of each fillet. When the veggies have been in the oven for 20 mins, carefully place the fish on top of them and return to the oven for 8-10 mins. IMPORTANT: The fish is cooked when opaque in the centre.

While your fish is in the oven, heat a good glug of oil in a large frying pan on high heat. When hot, carefully add your drained potatoes, garlic and thyme. Fry until golden and crispy, stirring occasionally, 8-10 mins. When they are golden, squeeze the juice from one of the lemon wedges into the pan along with a good knob of butter (if you have some). Bubble away for 30 seconds, then remove from the heat. Set aside.