By Ren Behan
Ingredients 2 coley fillets 1 tablespoon olive or rapeseed oil 1 knob butter (for the fish) 2 potatoes (weighing around 150 g each) 4 tablespoons whole milk 1 knob butter (for the mash) 50g cheddar cheese (grated) 1. To cook the fish fillets, place a frying pan onto the stove and on medium heat, add the olive oil and knob of butter until just sizzling. Place your coley fillets in the pan and cook (turning down the heat if the pan is spitting) for 3-4 minutes on each side. Cook until white all the way through, not translucent. 2. In the meantime, prick the potatoes with a fork a few times, peel them, chop them into four and boil them in a pan of boiling, salted water for 7-10 minutes or until soft. Leave them to cool down for a minute or two before handling. Put them into a bowl and mash them with a fork or potato masher. 3. Add whole milk, butter, and cheese to the mash