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Put the butter, milk, cream, bay leaf, garlic and thyme into a medium saucepan over a low heat. Allow to infuse for 30 minutes.
Heat up the mashed potato and add the hot cream mix. Beat together and push through a sieve to make smooth. Serve as a very loose purée.
To make the summer vegetables, cook the vegetables in the butter in a sauté pan for 2–3 minutes over medium heat, add the aromatics and stock, and cook for a further 3–4 minutes.
Heat a frying pan and dust the fish in seasoned flour. Cook the fish for 8–10 minutes, then finish with lemon juice. Serve with the mash and vegetables.