Caper Baked Fish with Lemon Pepper Wedges and Charred Greens

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into 1.5cm wedges and toss with lemon pepper blend and a drizzle of oil. Season and roast for about 30 minutes, until golden and crispy. Turn once during cooking.
2. Cut kalettes in half and dice courgette 1cm. Set both aside separately. 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 olive oil. Divide second measure of parsley caper dressing between fish fillets and spread to coat.
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 kalettes for 3 minutes. Add courgette and cook a further 2 minutes until starting to brown. Remove from heat, add vinegar, mustard and silverbeet to pan. Toss to combine and season to taste.
6. To serve, divide lemon pepper wedges and greens between plates and top with caper fish and a dollop of caper sauce.