Lemon Panko-Crumbed Fish with Broccoli Pea Smash

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with a drizzle of oil. Season with salt and pepper and bake for about 25 minutes, until tender and golden. Turn once during cooking.
3. While potatoes are cooking, prepare broccoli pea smash. Bring water and salt to the boil in a large pot (with a lid). Add broccoli and garlic and simmer on low, covered, for 3 minutes. Add peas and cook a further 3 minutes, until tender. If broccoli starts to stick, add a little more water
4. Remove pot from heat and allow to steam, covered, for 5 minutes. Add all remaining broccoli pea smash ingredients, season with salt and pepper and mash well. Cover to keep warm.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Place seasoned flour in a shallow bowl, whisk egg and milk in another bowl, and place breadcrumbs and lemon zest in a third bowl. Coat each piece of fish in flour, then egg, then breadcrumb mixture, shaking off excess as you go.
6. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Cook fish, in batches, for 1-2 minutes each side (depending on thickness), or until golden and just cooked through. Mix all lemon mayo ingredients in a small bowl.
7. TO SERVE, divide potato wedges and broccoli pea smash between plates. Top with a piece of lemon panko-crumbed fish and a dollop of lemon mayo. Serve with a lemon wedge to squeeze over just before eating.