Pine Nut Crusted Fish with Caper Sauce and Micro Rocket

Steps

1. Prep potatoes Preheat oven to 220°C. Dice potatoes 2cm. Peel shallot and cut into quarters. Toss both on a lined oven tray with a drizzle of oil and season. Roast in oven, on lower rack, for about 25 minutes until tender. Thinly slice courgettes into rounds and set aside.
2. Prep fish Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season. Combine panko pine nut crust in a bowl with a drizzle of olive oil
3. Cook courgettes and fish Place fish on a lined oven tray and brush with mayonnaise. Sprinkle over pine nut mixture and press to adhere. When potatoes have about 6 minutes remaining, add courgettes to tray with potatoes and cook for remaining 6 minutes until tender. Cook fish on rack above vegetables for about 6 minutes until fish is just cooked through.
4. Prep caper sauce Melt butter with capers in a fry-pan on medium heat. Once butter has melted, cook capers for 2-3 minutes, stirring often until butter browns and capers are crispy. Remove from heat and squeeze in lemon juice
5. Serve vegetables and fish drizzled with caper sauce and sprinkled with micro rocket.