Recipe Phillippa Cheifitz Styling Nici Beaumont Photograph Shane Powell Ingredients: for the watercress vinaigrette a handful of watercress 3T lemon juice 1T white wine vinegar 1t Dijon mustard 6–8T olive oil sea salt and milled black pepper for the rest 500g baking potatoes, thinly sliced olive oil sea salt and milled black pepper 500g fresh firm fish, skinned and filleted, then thinly sliced Directions: Blend the vinaigrette ingredients and store in a glass bottle with a screw cap. Preheat the oven to 250°C. Moisten the potatoes with olive oil and season with salt and pepper. Arrange in a flat layer on a baking tray lined with nonstick baking paper. Bake for 15 minutes or until soft and golden. Do the same with the fish, but flash cook for only a few minutes until just cooked and still moist. To serve, place the fish on large plates, drizzle the watercress vinaigrette on top, then add the potatoes. Serves 4–6 This recipe was originally published in the 2012 House and Leisure Food issue.