Lemon Dill Fish with Fennel Roasted Potatoes

Steps

1. oven to 230°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Lightly grease a medium baking dish (measuring about 20 x 30cm) with oil.
2. Toss potatoes and fennel on prepared tray with oil. Roast for about 25 minutes, until fennel and potatoes are tender and starting to caramelise. Turn once halfway to ensure even browning.
3. Remove florets from broccoli and discard stalk. Roughly chop into small florets and cook broccoli and peas in pot of boiling water for about 5 minutes, until bright green and tender. Drain well and return to pot.
4. Add lemon zest and oil to pot with greens and use a potato masher to crush and combine. Add chopped capers, olives and first measure of dill and mix to combine. Season with salt and pepper to taste.
5. Cut lemon into very thin slices and lay slices in the base of the oiled baking dish. Pat fish dry with paper towels, cut any larger fillets in half and season both sides with salt and pepper.
6. Place fish in a single layer on top of lemons and dot butter evenly over top. When potatoes have 10 minutes cook time remaining, place fish on rack above potatoes to cook for 8-10 minutes, or until fish is just cooked through. Remove from oven and sprinkle over second measure of dill.
7. divide fennel roasted potatoes between plates. Top with broccoli, caper and pea crush and lemon dill fish. Spoon a little excess lemon juice from the baking dish over the fish to serve, if desired.