Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
Lay the 4 fish fillets on an oiled tray, skin side up.
Brush with olive oil and grill for 8-10 minutes until the skin is crisp and the fish is tender.
Crush the potatoes with olive oil and chives lightly.
Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with reduced fat mayonnaise.
Recipe from Good Food magazine
450g baby new potatoes
1 tbsp extra virgin olive oil
1 tbsp chopped chives
4 fillets of firm white fish
garnish with watercress and serve with reduced fat mayonnaise