Tonight we had line-caught pollack from Bude Bay. Our fishmonger prepared it beautifully for us, fresh as a daisy it was. I made some oven chips from "Jazzy" potatoes (cut into wedges, parboil for eight minutes in salted water, drain well, coat with groundnut oil and bake for 20 minutes in a very hot oven). Meanwhile I made some mushy peas from the frozen Morrison's article, 20 minutes' boiling in sparse water. I basted the skin-on fish fillets in olive oil, lemon juice, fresh thyme and a whiff of garlic, plus seasoning, then baked them open for about nine minutes in the hot oven (turned it down a tad first) on the chip tray (I put the chips on another tray first). Nirvana.