Creamy Lemon Butter Fish with Crunchy Potatoes & Crushed Greens

Steps

1. Preheat oven to 230°C. Bring a pot of hot salted tap water to the boil with a lid. Prep & cook potatoes. Toss potatoes on a lined oven tray with a drizzle of olive oil. Season and lay in a single layer. Bake for about 25 minutes, until golden and crispy. If your tray isn’t large enough for the potatoes to be in a single layer, use two trays and swap them halfway through cook time.
2. Prep & cook greens. Add broccoli and peas to pot of boiling water. Cook for 6-8 minutes, or until soft. Drain, return to pot and roughly mash with a knob of butter. Fold through spinach and season to taste. Cover to keep warm.
3. Cook fish. Pat fish dry, remove any remaining scales or bones. Cut any larger fillets in half and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through. Remove from pan and cover to keep warm. Reserve pan.
4. Make sauce. Wipe pan clean and return to a medium heat with butter. When butter has melted, whisk in sauce spices and cook, whisking, for about 30 seconds, until dissolved. Remove from heat, add lemon juice, sour cream and water measure and whisk until well combined. Season. Leave spices out for fussier little foodies.
5. Serve potatoes, fish and greens with lemon butter sauce.