Caper Baked Fish with Lemon Pepper Wedges and Charred Broccoli

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into 1.5cm wedges. Toss on first prepared tray with lemon pepper spice mix and a drizzle of oil. Season and roast for about 30 minutes, until golden and crispy. Turn once during cooking.
2. Cut broccoli into small florets and finely dice stalk. Dice courgette 1cm. Set both aside. In a small bowl, mix together first measure of parsley caper dressing and mayonnaise.
3. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Place on second prepared tray, season and drizzle with oil. Divide second measure of parsley caper dressing between fish fillets and spread to coat the top side.
4. When wedges have 10 minutes cook time remaining, bake fish, on rack below wedges, for 5-7 minutes, until just cooked through. Set aside to rest.
5. While fish bakes, heat butter and a drizzle of oil in a large fry-pan on high heat. Cook broccoli for 3 minutes. Add courgette and garlic and cook a further 2 minutes until starting to brown. Remove from heat, add vinegar, mustard and spinach to pan. Toss to combine and season to taste.
6. To serve, divide lemon pepper wedges and veggies between plates and top with caper fish and a dollop of caper sauce.