• Preheat oven to 200c.
• Lay the quartered potatoes in a roasting dish, so they fit snuggly but in one layer.
• Sprinkle with the onion, garlic and thyme, season well, then anoint with the lemon juice and olive oil.
• Pour water over the potatoes until just covered.
• Cook in preheated oven, uncovered, for 25 minutes, then turn potatoes over. Cook for about another 15 minutes, or until cooked through. Note: cooking times may vary on the type of potato.
• 15 minutes before the potatoes are done (when you've turned them), lay the cod loin on top of the potatoes, skin side down, season with a little salt and pepper.
• Roast for 10-15 minutes or until the flesh starts to flake away and a sharp knife goes through the fish without any resistance.
• Serve, spooning the potato, onion and garlic scented oil over the cod.

Cheats Mushy Peas

• Cover the mushy peas and garlic cloves with water and the sprinkle over the stock powder or liquid.
• Cook for about 2-4 minutes until defrosted and thoroughly warm.
• Drain peas and garlic (reserving about 2 tablespoons of the cooking liquor).
• Put into a blender, with a tablespoon of the reserved liquor, and all the other ingredients.
• Blend until the peas are at the consistency you like. You may like them really smooth like a puree, or a bit lumpy. This takes no more than a few seconds in the blender.
• Taste for seasoning, add more stock if needed.
• Serve with the above Greek potatoes and cod or just plain fish and chips!