Instructions: Boil the Jersey Royal potatoes until tender, cool, peel and place in a large bowl. Gently heat two tbsp. of olive oil, pour over the potatoes and crush with a fork until chunky.

Mix in Tomato Concasse, the Shallot Confit, half the chopped black olives and chives into a small saucepan. Heat just before serving. Cut the fillets of fish into diamond shapes and lightly fry in olive oil until golden.

Press potato mixture into small rounds on a serving plate, top with the cooked fish. Bring the sauce to the boil, spoon around each mound and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.