500 grams waxy potatoes, peeled
1 cup frozen peas
1 tablespoon olive oil
sea salt and freshly ground pepper
3 tablespoons olive oil
finely grated zest 1 lemon
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons capers
1 medium tomato, diced
2 tablespoons chopped mint
700 grams firm white fish fillets
¼ cup plain flour
2 tablespoons olive oil
Cut any large potatoes into chunks. Cook in plenty of boiling salted water until just tender then add the peas and cook for another 5 minutes. Drain well and tip back into the saucepan. Drizzle over the olive oil and season. Lightly crush with a fork then cover to keep warm.
Dressing: Whisk the oil, lemon zest and juice and the garlic in a bowl. Season and add the remaining ingredients.
Fish: Dust the fish in seasoned flour. Heat the oil in a sauté pan and cook the fish until golden and just cooked through.
To serve: Divide the potatoes and peas between plates and top with the fish. Spoon over the dressing and serve with a cooked green vegetable or a salad. Serves 4