Pan-Fried Fish Capers with Creamed Veggies

Steps

1. oven to 230°C. Line an oven tray with baking paper. Set aside a lipped serving dish.
2. Cut baby potatoes into halves or quarters until they are roughly the same size. Toss with a drizzle of oil and garlic paste (if using) on prepared tray. Season with salt and pepper and roast for about 25 minutes, until golden and tender. Turn once during cooking.
3. While potatoes cook, peel courgette into long, thin ribbons and set aside with peas. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt and pepper.
4. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1–2 minutes each side (depending on thickness), until just cooked through. Remove from pan, set aside on lipped serving dish and cover with foil to keep warm.
5. Return pan to a medium heat. Add capers (if using) and butter and cook for about 1 minute, until butter is fragrant and starts to brown slightly. Add lemon juice, stir to combine and pour over fish. Cover again with foil to keep warm while you prepare the veggies.
6. Return pan to a medium heat with butter and a drizzle of oil. Cook courgette and peas for about 2 minutes, until bright green and tender. Add spinach and cook for about 30 seconds, until just wilted. Remove from heat, add sour cream and stir to combine. Season to taste with salt and pepper.
7. divide potatoes between plates and top with creamed veggies. Serve with a piece of pan-fried fish and capers (if using). Spoon over any leftover sauce. Squeeze lemon wedges over just before eating.