Caper Baked Fish with Lemon Pepper Wedges

Caper Baked Fish with Lemon Pepper Wedges

Ready in 40 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 16, 2018.



  • 400g potatoes
  • 1 pack lemon pepper spice mix

Charred Broccoli

  • 1 broccoli
  • 1 courgette
  • 2 tsp butter ^
  • 1 clove minced garlic
  • ½ tsp mustard ^

Caper Sauce

  • 2 Tbsp parsley caper dressing
  • 1 Tbsp mayonnaise ^


  • 1 pack market fish
  • Remaining parsley caper dressing


  1. Cook potatoes Preheat oven to 220oC. Cut potatoes into 1.5cm 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. 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.
  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.
  5. Cook veggies Heat 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 mustard and a drizzle of vinegar to pan. Toss to combine and season to taste.
  6. Serve wedges and veggies with fish and caper sauce.