Crumbed Fish with Crushed Potatoes and Greens

Steps

1. Bring two medium pots of salted water to the boil. Peel and dice potatoes 3cm. Cook potatoes in first pot of boiling water for 12-15 minutes, until tender. Drain and gently crush with a fork (but do not mash). In a small bowl, mix mustard, lemon zest and mayonnaise.
2. Finely dice onion (if using), roughly chop parsley and spinach. Crumble feta (if using) and fold through potatoes with mustard mayonnaise mix, spinach and parsley. Season to taste and set aside covered.
3. Pat fish dry, remove any remaining scales or bones, cut larger fillets in half and season. Place flour in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of fish first in flour, then milk and egg, then breadcrumbs, shaking off excess as you go. Set aside.
4. Heat a drizzle oil in a large fry-pan (preferably nonstick) on medium heat. Cook fish for 2-3 minutes each side, until golden and cooked through.
5. Cut broccoli into small florets and cut courgette in half lengthways and slice 1cm. Cook both in second pot of boiling water for 3-4 minutes, until green and tender. Drain well, drizzle with olive oil and season. Cut lemon into wedges.
6. To serve, divide potatoes and greens between plates and top with crumbed fish and squeeze over lemon.