Caper Baked Fish with Lemon Pepper Wedges

Caper Baked Fish with Lemon Pepper Wedges

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 16, 2018.



  • 800g potatoes
  • 1 pack lemon pepper spice mix

Charred Broccoli

  • 1 broccoli
  • 1 courgette
  • 2 cloves minced garlic
  • 1 tsp wholegrain mustard ^
  • ½ bag baby spinach *

Caper Sauce

  • 3 Tbsp parsley caper dressing
  • 2 Tbsp mayonnaise ^


  • 1 pack market fish
  • Remaining parsley caper dressing


  1. Cook potatoes Preheat oven to 220oC. Cut potatoes into wedges. Toss on a lined oven tray with lemon pepper spice mix and a drizzle of oil. Season and roast for about 25 minutes, until golden and crispy. Turn once during cooking.
  2. Prep veggies 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. Prep fish Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Place on a lined oven tray, season and drizzle with a little oil. Divide second measure of parsley caper dressing between fish fillets and spread to coat the top side.
  4. Cook fish When wedges have 10 minutes cook time remaining, bake fish, on rack below wedges, for 5-7 minutes, until just cooked through. Rest.
  5. Cook veggies Heat a knob of butter and a small 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 a drizzle of vinegar, mustard and spinach to pan. Toss to combine and season to taste.
  6. Serve wedges and veggies topped with fish and caper sauce.