Pan-Fried Fish with Thyme Sautéed Peas and Leeks

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 10 minutes. Remove tray from oven, season with potato spice mix and add tomatoes. Toss to coat evenly and return to oven for a further 10 minutes, until potatoes are golden and tender.
3. Cut leek in half lengthways and thinly slice. Heat a drizzle of oil and butter in a medium fry-pan on medium-high heat. Add leek and salt and cook for 3-5 minutes, until soft.
4. Add thyme and cook for a further 30 seconds, until fragrant. Add wine/stock and allow to bubble and reduce for about 30 seconds, until almost evaporated. Add peas and lemon zest and cook for a further 2 minutes, until warmed through. Set aside and cover to keep warm.
5. Heat a drizzle of oil in a large fry-pan on high heat. Pat fish dry with paper towels and season with salt and pepper. Cook, skinside-down, for about 3 minutes, until skin is golden brown. Flip fish and cook for a further 1 minute, until just cooked through.
6. While fish cooks, cut lemon into wedges.
7. divide potato rounds between plates and spoon over thyme sautéed peas and leeks. Top with pan-fried fish and serve a lemon wedge on the side for squeezing.