5 tablespoons extra virgin olive oil
3 tablespoons capers
1 cup red cherry tomatoes
2 cloves garlic, crushed
¼ cup shredded basil
sea salt and freshly ground pepper
zest of one lemon
1/ 3 cup freshly squeezed lemon juice
Cook the potatoes in boiling salted water until tender. Drain and place back in the pot. Using a large fork, lightly crush the potatoes and add the rocket and half the olive oil. Season well. Gently combine then cover to keep warm.
Dressing: Halve and squeeze out the seeds from the tomatoes. Combine all the dressing ingredients, except the lemon juice, in a bowl. Place the lemon juice in a small saucepan.
Season the fish with salt and pepper. Heat the oil in a heavy based sauté pan. Add the fish and cook on both sides until golden and just cooked through. Heat the lemon juice, pour it over the caper mixture
and toss together.
To serve: Divide the potatoes between 6 plates. Top each with a fillet of fish and spoon over the dressing. Serves 6