Lemon Pepper Fish with Pumpkin and Potato Mash

Steps

1. a medium pot of salted water to the boil. Preheat BBQ hot plate to high (if using).
2. Cook potatoes and pumpkin in pot of boiling water for 12–15 minutes, until very soft. Drain well and mash with butter and milk until smooth. Season to taste with salt and pepper and cover to keep warm.
3. While potatoes and pumpkin cook, slice courgettes into 0.5cmthick rounds and dice tomatoes 2cm. Set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. In a small bowl, combine flour and lemon pepper spice mix (if using). Add fish and toss to coat, shaking off any excess as you go. Set aside.
5. Heat a drizzle of oil in a large fry-pan on high heat. Cook courgettes for 2 minutes, tossing regularly. Add tomatoes and cook a further 1 minute, until just tender. Remove from pan and toss with balsamic vinegar (if using). Season with salt and pepper. Set aside and keep warm.
6. Return same pan to high heat with a drizzle of oil. Cook fish for 1–2 minutes each side, until just cooked through. Mix all lemon aioli ingredients together in a small bowl until combined.
7. Divide pumpkin and potato mash between plates. Top with lemon pepper fish and a dollop of lemon aioli. Serve veggies on the side.