Method

•  For the mash, put the potatoes and garlic clove in a pan, cover with water and add salt
• Bring to a boil, then lower the heat and simmer until tender: 15-20 minutes
• Drain, reserving the cooking water, and leave to dry in a colander for five to 10 minutes
• Pass the potatoes and the soft garlic clove through a ricer (or press through a fine sieve)
• Use a wooden spoon to combine the hot mash and smoked garlic with the oil and some salt and pepper, then add the lemon zest and the juice of one lemon
• Taste, and add more lemon juice, if you like, and enough of the cooking water to give the mash a loose, creamy consistency
• Keep warm
• Heat the oil for the fish in a large frying pan over a medium heat
• Add the bashed garlic clove and the bay and/or thyme if using
• When the garlic is sizzling, season the fish generously and lay skin side down in the pan
• Cook for two to three minutes, then add a large knob of butter and the lemon zest
• Turn down the heat a fraction and cook the fish for three to four minutes more, basting it with the pan juices
• Spoon a big dollop of the lemony potato on to four warm plates, lay the fish on top and spoon over any pan juices