Almond-Crusted Fish with Dill Potato Salad and Broccolini

Steps

1. oven to 220°C. Bring a medium pot and a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook potatoes in medium pot of boiling water for about 15 minutes, or until just tender. Drain and set aside to cool slightly.
3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray. Finely chop almonds, add to a small bowl with all remaining almond-crusted fish ingredients and mix well. Evenly sprinkle crust over fish, pushing down to adhere. Set aside.
4. In a large bowl, combine sour cream, mayonnaise, lemon juice and first measure of dill until smooth. Finely chop shallot and roughly chop spinach. Add shallot, spinach and cooked potatoes to bowl with dressing, season with salt and pepper and toss to combine.
5. When potatoes have 5 minutes cook time remaining, bake fish for 5–7 minutes until fish is just cooked through and almonds are golden.
6. While fish is cooking, trim ends off beans and cook in small pot of boiling water for 2–3 minutes until bright green and tender. Drain and drizzle with a little olive oil.
7. Divide dill potato salad and beans between plates and top with almond-crusted fish and serve beans on the side. Garnish with remaining dill and serve lemon wedges on the side to squeeze over fish.