1

Fill a large frying pan two-thirds full with water. Add ling and salmon and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and set aside for 5 minutes or until fish is cooked through. Transfer fish to a plate. When cool enough to handle, use a fork to coarsely flake fish.

2

Meanwhile, boil, steam or microwave potatoes until very tender. Drain. Mash and season with salt and freshly ground black pepper.

3

Using hands, squeeze excess moisture from zucchini. Place zucchini, chives, dill, rind, mashed potato and flaked fish in a large bowl. Using hands, mix well to combine. Shape mixture into 8 patties. Spread breadcrumbs on a plate. Coat patties in breadcrumbs and place on a plate. Cover and refrigerate for 2 hours or until firm.

4

Preheat oven 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place patties on prepared tray and spray with oil. Bake, turning halfway through cooking, for 30 minutes or until golden.

5

Meanwhile, using a sharp knife, cut rind and pith from orange. Holding the orange over a bowl to catch any juice, cut segments from between the membranes. Place orange segments and juice, watercress and fennel in a bowl and toss to combine. Serve fish cakes with watercress salad, mayonnaise and lemon wedges.