Pan-Fried Fish with Roast Potato Salad and Salsa Verde

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Toss potatoes with a drizzle of olive oil on prepared tray. Season with salt and pepper and arrange in a single layer. Roast for 15 minutes. Remove tray from oven, turn potatoes and add courgette slices to tray. Roast a further 10 minutes, until potatoes are golden and courgette is tender.
3. While the potatoes and courgette roast, prepare the rest of the meal. Cut cherry tomatoes and olives in half; crumble feta; mix all in a large bowl with spinach; set aside.
4. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. On a plate, combine flour and fish spice mix and season with salt and pepper. Add fish to plate and toss to coat in flour mixture. Heat a drizzle of oil in a medium fry-pan on medium to high heat. Cook fish for 1–2 minutes each side, until just cooked through.
5. Combine salsa verde and olive oil and mix well. Add cooked potatoes and courgette to bowl with salad vegetables, along with half the salsa verde mixture. Season to taste with salt and pepper.
6. Divide roast potato salad between plates and top with fish. Drizzle over remaining salsa verde, if desired and sprinkle over corriander leaves.