Seared gilthead bream fillet with mint and creamed savoy cabbage

Method

1. For the mash, cut the potatoes into even-sized chunks, and place in a large saucepan. Cover with cold water, add a pinch of salt. and bring to a boil before adding the peeled garlic cloves.

2. Reduce the heat and simmer for about 20 minutes, until the potatoes are tender.

3. Drain the potatoes and garlic, return to the saucepan, and mash. Heat the cream and butter in a small saucepan and pour onto the potatoes and garlic. Beat well, seasoning with nutmeg, salt and pepper. Cover and keep warm. While the potatoes are boiling, make the cabbage.

4. For the cabbage, roll up the leaves and cut into fine shreds. Bring a large pan of lightly salted water to a boil - plunge the leaves into the pan and blanch for 2 minutes, before draining in a colander.

5. Melt the butter in a large saucepan and gently cook the shallot and garlic until soft. This should take around 6-8 minutes.

6. Tip in the drained cabbage and continue cooking over a low heat for 5 minutes, until wilted.

7. Add the cream and stir in the chopped mint. Adjust the seasoning with salt and pepper and sharpen with lemon juice.

8. For the fish, preheat the oven to 160C/gas 2. Using a sharp knife, make diagonal slashes along the skin at 1.5cm intervals. Take care not to cut into the flesh though. Push a whole mint leaf into each of the cuts.

9. Heat the oil and butter in an ovenproof frying pan set over a gentle heat. Add the garlic and fry for a few seconds.

10. Season the fish fillets with salt and pepper and lay in the pan, skin side down. Cook, on one side, for about 2-3 minutes, or until the skin is golden. Turn the fish over and transfer the pan to the oven for about 4 minutes to finish its cooking. The fish should be just cooked and flaky to the touch.

11. Discard the garlic clove, and squeeze over the lemon juice.

12. For the dressing, Combine the mint leaves with the olive oil and lemon juice and set aside.