Pan-Fried Fish with Lemon Caper Mayo and Crispy Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with olive oil on prepared tray. Arrange in a single layer, overlapping slightly. Season with salt and pepper and roast for about 25 minutes or until potatoes are golden. Turn once during cooking.
3. While potatoes cook, prepare rest of the meal. Peel and grate beetroot; remove skin from oranges and cut flesh into segments; place both in a large bowl. Whisk all remaining winter salad ingredients (except spinach) in a small bowl to make dressing, set aside.
4. In a small bowl, combine mayonnaise, capers and lemon juice then set aside.
5. Pat fish dry with paper towels, remove any remaining scales or bones and season with salt and pepper. Heat butter and olive oil in a large fry-pan on mediumhigh heat. Fry fish, in batches, for 1–2 minutes each side, until just cooked through. Add extra butter and oil between batches if needed.
6. Gently toss beetroot and orange with spinach and dressing just before serving.
7. Divide crispy potatoes, winter salad and pan-fried fish between plates. Spoon over lemon caper mayo and squeeze over lemon juice just before eating.