Panfried Cod with parmesan mash & sundried tomato dressing

Recipe from Serge,  Young's seafood chef

serves 4

Ingredients

4 pieces of Young's Cod fillet
450g of cooked and mashed potatoes
150g of parmesan cheese
100g of crème fraiche
1 tablespoon of extra virgin olive oil
juice of 1/2 lemon
2 tablespoons of sundried tomato paste

To make

1. To the cooked and mashed potatoes add the parmesan cheese, crème fraiche, half of the extra virgin olive oil, seasoning and combine together.
2. Lightly flour and season the Cod and cook in olive oil for 3 minutes each site over a medium heat without burning the flour.
3. Mix the sundried tomato paste with the remaining olive oil and the lemon juice.
4. Place the mash in the centre of the plate, sit the Cod on top and drizzle the sundried tomato dressing around the mashed potatoes.