Mediterranean Fish with Tomato, Feta and Olives

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 12-15 minutes, until tender. Drain well and return to pot with butter, mustard and parsley. Season to taste with salt and pepper, toss to combine and set aside, covered, to keep warm.
3. While potatoes cook, heat a drizzle of oil in a large fry-pan on medium heat. Cook leek, garlic and thyme for 3–4 minutes, until softened. While leek cooks, dice tomatoes 1cm. Finely slice spring onions and roughly chop olives (if using).
4. Add tomatoes and stock to leeks, bring to a simmer and cook for 5-7 minutes, until liquid has evaporated. Remove from heat, stir through spring onions and season to taste with pepper. While leek and tomato mixture simmers, prepare the fish.
5. Pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger fillets in half and place on prepared tray. Spoon Mediterranean sauce over fish, crumble over feta and sprinkle over olives (if using). Bake in oven for 8–10 minutes, until fish is just cooked through.
6. While fish bakes, roughly chop lettuce and peel courgette into long, thin strips (discard core). Toss both in a large bowl with almonds, olive oil and vinegar just before serving. Season to taste with salt and pepper.
7. Divide potatoes between plates. Top with Mediterranean fish and serve salad on the side.