Zesty Cod Fillet

Meanwhile, peel and grate the garlic clove (or use a garlic press). Zest the lemon, then cut in half. Rinse the spinach leaves in a colander under cold water. Keep to one side. Don’t forget to add the onion to your potatoes, do any washing up that needs doing and then move on to step 3.

Season the cod with a pinch of salt, a splash of oil and a sprinkling of lemon zest. Rub the oil and salt into the cod. Keep to one side.

When the potatoes have 10-12 mins cooking time left, heat a frying pan over medium-high heat. Once hot, carefully lay in the fish (no oil!) skin-side down and cook until the skin is crispy, 4-5 mins. When the skin is crispy, carefully turn and cook the flesh side, 4-5 mins. TIP: The fish is cooked when the centre is opaque. Remove from the pan and cover with foil to keep warm. Wipe the pan out with kitchen towel.

Return the empty frying pan to medium heat and add a spalsh of oil. Add the garlic, cook for 30 seconds and add the spinach. Season with salt and black pepper. Cook, stirring frequently until the spinach has wilted, 3 mins.