Pan-Fried Fish with Green Pea Potato Smash

Steps

1. Cook potatoes Cut potatoes in halves or quarters until even sizes. Cook in a pot of salted water, with the lid on, for about 25 minutes, until tender. Add peas to pot for final 1 minute of cook time. Drain well and return to pot, covered to keep warm.
2. Prep salad Dice cucumber 2cm and thinly slice onion. Add to a bowl with spinach, and a drizzle of oil and vinegar just before serving.
3. Prep fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half and toss with flour. Season.
4. Cook fish When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish, in batches, for 1-2 minutes each side, until browned and just cooked through.
5. Finish mash and make mayo Smash cooked peas and potatoes with a potato masher or fork, then gently fold through mustard, milk, a knob of butter and basil. Season to taste. Combine mayonnaise and second measure basil in a small bowl.
6. Serve smash on plates, topped with fish. Serve salad on the side with a dollop of basil mayonnaise.