• Murray Cod Fillets

• Potatoes, Nicola or similar

• Olive oil

• Sea salt

• Cracked pepper

• Garlic

• Lime juice

• Tomatoes, roasted

• Baby spinach

• Country Cuisine Fig and Cider Glaze

Cook then mash potato with olive oil, sea salt, cracked pepper, garlic and lime juice. Keep hot. Lightly pan fry Murray Cod on each side to colour. Spread with Country Cuisine Fig and Cider glaze and oven bake for 3 minutes. Spoon skordialia on plate, top with roast tomato, baby spinach and Murray Cod.

Serve with a glass of Butlers Lane Sauvignon Blanc.

Serves 2.