Instructions: Preheat the oven to 220 C/460 F/gas mark 7-8.

Place both the cod fillets on a baking tray and season with grated lemon zest, salt and pepper.

In a blender or food processor place the parsley, pumpkin seeds, bread and olive oil. Season with salt and pepper and blend thoroughly until the mixture turns a bright green colour.

Remove mixture from blender and spread on top of each cod fillet until one side of the cod is completely covered in the pumpkin seeds crust. Place in the pre heated oven for 16 to 18 minutes or until the crust has turned golden brown and crunchy on top.

Meanwhile to make the salad simply mix the lemon juice and oil in a large mixing bowl. Add the watercress and finely grate the carrots.

Gently mix together and finely grate the hard boiled egg into the salad. To finish simply heat up a small frying pan and add a drop of oil, then add the pumpkin seeds and fry for a couple of minutes. Add a tsp of honey and remove from the heat.

To serve: Place a spoonful of the watercress salad in the middle of the plate, then remove the cod with a palette knife and place ontop of the salad. Sprinkle the honey pumpkin around and finish with a drizzle of olive oil.

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