Seared Market Fish with Lemon Pepper Spring Nicoise Salad

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut potatoes into 1cm rounds. Spread in a single layer on 1-2 lined oven trays and toss with lemon pepper spices and oil. Season with salt and cook for 25-30 minutes, until tender and golden.
3. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and cut into quarters.
4. Thinly slice capsicum, trim beans and thinly slice garlic and set aside separately. Set lettuce and olives aside.
5. Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt. Heat oil in a large fry-pan on medium-high heat. Cook fish for about 2 minutes each side, until just cooked through. Reserve pan.
6. Wipe pan clean and return to medium-high heat with butter. Add beans and garlic and cook for about 2 minutes, until bright green and tender. Season to taste with salt and pepper. Cut lemon into wedges.
7. Potatoes topped with salad, fish and eggs. Drizzle with vinegar and olive oil and serve lemon wedges on the side for squeezing.