Crispy-Skinned Fish with Waiporoporo Potatoes and Pea Sauté

Steps

1. a small pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 12-14 minutes, until tender. Drain well and return to pot with olive oil and first measure of butter. Mix to combine, season with salt and pepper and set aside, covered with a lid to keep warm.
3. While potatoes cook, pat fish dry and remove any remaining bones or scales. Cut any larger fillets in half and score the skinside at 1cm intervals. Season with salt and pepper and set aside.
4. Melt second measures of butter and olive oil in a medium fry-pan on medium heat. Add garlic and cook for about 1 minute, until fragrant. Add leek and cook for 2-3 minutes, until softened. Add peas and feta and cook for 2-3 minutes, until peas are bright green and tender.
5. Add baby spinach and lemon zest to pan with pea sauté, stir through and season with salt and pepper.
6. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium-high heat. Cook fish, skin-side-down, for about 3 minutes, until skin is crispy and golden. Flip and cook for a further 1 minute (depending on thickness) or until just cooked through.
7. divide potatoes and pea sauté between plates. Top with crispy-skinned fish and serve lemon wedges on side to squeeze over just before eating. Finish with a drizzle of olive oil.