Richard Bainbridge served up tasty skrei cod with buttery carrots and watercress on Saturday Kitchen.

The ingredients for the vegetables are: 50g butter, 6–8 carrots, peeled and cut diagonally into 3mm slices, 2 garlic cloves, thinly sliced, pinch sugar, 400ml fish stock or water, pinch saffron (optional), ½ lemon, juice only, 1 blood orange, peeled, segmented and finely chopped, 20g watercress, plus extra to garnish, 20g wild garlic, plus extra to garnish (optional), salt and freshly ground black pepper.

For the cod: 2–3 blood oranges, thinly sliced into 16 slices, skin-on, 1 Skrei cod fillet, pin-boned, skin removed and divided into four portions (120–150g each), pinch sumac, 50g butter, salt and freshly ground black pepper.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.