Fish Argodolce with Spiced Potatoes

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with potato spice and a drizzle of oil. Season with salt and pepper and bake for 20-25 minutes, until golden and tender. Turn once during cooking.
3. While potatoes cook, finely dice red onion and roughly chop tomatoes. Place both in a small pot with raisins, brown sugar, soy sauce, vinegar and first measure of olive oil. Bring to a simmer on low-medium heat and cook for 8-10 minutes, until sauce has thickened and reduced.
4. While sauce cooks, prepare the salad. In a large bowl, whisk together vinegar, mustard and second measure of oil. Roughly chop lettuce and dice capsicum and cucumber 2cm. Add salad veggies to bowl with dressing and toss to combine. Season to taste with salt and pepper.
5. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place seasoned flour in a medium bowl.
6. Heat a drizzle of oil in a large fry-pan on medium-high heat. Coat each fillet in seasoned flour, shaking off any excess as you go. Cook fish, in batches, for 1-2 minutes each side, until cooked through.
7. pile spiced potatoes onto plates and top with fish. Dollop agrodolce sauce over fish and serve chunky salad on the side.