Baked Fish with Veggie Smash and Hollandaise

Steps

1. Cook potatoes Preheat oven to 230oC. Bring a pot of salted water to the boil. Cut potatoes into chips, toss on a lined oven tray with a drizzle of oil and season. Cook on middle oven rack for 25-30 minutes, until golden and crispy. Turn once during cooking.
2. Prep fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half, then place flat on another lined oven tray and season with salt. In a bowl, combine breadcrumbs, lemon zest, oil and ¼ tsp salt. Spread mayo over each fish fillet, then top with breadcrumb mixture, pressing lightly to stick.
3. Prep and cook veggies Cut lemon into wedges. Finely chop broccoli and grate courgette. Add broccoli, courgette and peas to pot of boiling water and cook for 5-6 minutes, until tender. Drain well, mash with a drizzle of oil and season.
4. Cook fish When potatoes have about 8 minutes cook time remaining, cook fish on rack below potatoes, for 6-8 minutes (depending on thickness), until fish is cooked through and crumb is golden.