Pan-Fried Coley with Quick Cheesy Mash
Prep time
Cook time
Total time
Recipe type: Lunch
Serves: 2
  • 2 coley or wild saithe fillets
  • 1 tablespoon olive oil or rapeseed oil
  • 1 knob butter
  • 2 potatoes
  • 4 tablespoon whole milk
  • 1 knob butter
  • 50 g cheddar cheese
  1. To cook the fish fillets, place a frying pan onto the stove and on a medium heat, add the olive oil and knob of butter until just sizzling. Place your coley fillets in the pan and cook (turning down the heat if the pan is spitting) for 3-4 minutes on each side. The fish will start to turn more white and it needs to be cooked all the way through to the middle. When it is cooked, it will be white all the way through, not translucent.
  2. In the meantime, prick the potatoes with a fork a few times and place in the microwave for seven minutes. After that time, give them a squeeze to see if they are soft/cooked (mind your fingers and any steam!) Leave them to cool down for a minute or two before handling. Check/turn over your fish. Set aside once cooked.
  3. Take the potatoes out of the microwave and cut them in half. Scoop out the middle of the potato, put them into a bowl and mash them with a fork or a potato masher or ricer. If you don't mind the skin, mash them as they are - you'll get a bit more fiber!
  4. Add the whole milk and the butter to the mash, mix in the cheese and microwave again for one minute so that the cheese melts a bit.
  5. Serve your cooked fish fillets on top of your mash and serve any veg you like alongside.
Coley or Wild Saithe Fillets are a white fish, similar to cod or unsmoked haddock. They are a cheaper alternative and have an extremely mild flavour.

Serve with any vegetables that you fancy.

If you do not have a microwave for the potatoes, peel them, chop them into four  and boil them in a pan of boiling, salted water for 7-10 minutes until soft.
Recipe by Ren Behan - Author Wild Honey and Rye at