Ingredients:

•  3 Whole Blue Cod
•   1 Large Onion, sliced
•   1 Bunch Watercress, chopped
•   150g Butter
•   2 Freshly chopped garlic cloves
•   Salt
•   Pepper
•   Parsley

Remove the fillets from the blue cod by slicing behind the gills to the bone, slide the knife along the frame to remove 1st fillet.

Repeat for the other side. Place the knife between the skin and flesh and carefully skin the fillet flesh free. Remove the centre bone of the fillet.

Season both sides with salt and pepper, heat a non stick frying pan, add butter and garlic, gently place filet into pan, flesh closest to bone to fry first.

Gently fry for 3 minutes then repeat for the other side. Cook all fillets and sprinkle with chopped parsley, serve hot.

Cut the heads away from the frames, wash of and excess blood and place into a large pot.

Add onion, watercress and enough fresh sea water to cover fish heads or just use fresh water and add salt to flavour.

Bring the pot to the boil; allow boiling for 5 minutes, remove from heat to rest. This will give the heads time to further cook without breaking up and overcooking.

Serve hot.