Lemon Pepper Fish with Feta Potato Crush

Steps

1. Cook potatoes Dice potatoes 2cm add to a pot with a pinch of salt and cover with hot tap water. Cook on high heat covered with a lid for about 20 minutes until tender. Drain, return to pot and set aside, covered to keep warm.
2. Prep veggies & fish Cut beans in half. Cut courgette in half and thinly slice. Pat fish dry and remove any remaining scales or bones. Toss with lemon pepper spice mix and a drizzle of oil. Season. Leave some fish plain for fussy eaters.
3. Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish in two batches, for about 2 minutes each side (depending on thickness), or until just cooked through. Remove from pan and cover to keep warm.
4. Cook veggies Heat a drizzle of oil in same pan. Add corn, beans and courgette and stirfry for 3-4 minutes, until tender. Season to taste.
5. Finish potatoes. Crush potatoes lightly with a fork (but do not mash!), crumble in feta along with all remaining potato crush ingredients and a drizzle of olive oil and fold through gently. Season to taste.
6. Serve fish and potato crush with veggies. Dollop over herb aioli.