Fish with Green Pea Potato Smash and Basil Mayonnaise

Steps

1. large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for about 15 minutes, until tender. Add peas to pot for final 1 minute of cook time. Drain well and return to pot, covered to keep warm.
3. While potatoes are cooking, whisk vinegar, honey and olive oil together in a large bowl. Dice cucumber 2cm and thinly slice red onion. Add both to bowl with dressing, along with mesclun. Toss to combine and season to taste with salt and pepper.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place seasoned flour in a bowl.
5. When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Toss fish in seasoned flour, shaking off any excess. Cook fish, in batches, for 1-2 minutes each side, until browned and just cooked through.
6. While fish is cooking, combine mayonnaise and basil in a small bowl. Set aside. Smash cooked peas and potatoes with a potato masher or fork, then gently fold through mustard, milk, butter and basil. Season to taste with salt and pepper.
7. spoon green pea potato smash onto plates and top with fish. Serve salad on the side with a dollop of basil mayonnaise.