Method

• 1.
  For the mash, place the potatoes and garlic in a pan of cold salted water. Bring to the boil, then cook over medium heat until tender. Drain well, then return to the pan and shake over low heat to remove excess water. Mash potato and garlic with milk and oil, then season well. Keep warm until ready to serve.
• 2.
  Brush the fish with extra oil, season well and pat with a little of the parsley.
• 3.
  Place capers, olives, zest and juice in a bowl with remaining parsley, season with pepper and slowly whisk in the oil.

• 4.
  Preheat a chargrill pan or barbecue on high heat and cook fish for 2 minutes each side until seared but still pink in the middle, or until cooked to your liking.
• 5.
  Serve the fish with garlic mash, topped with the parsley salad.