Pan-Fried Fish and Capers with Creamed Veggies

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Set aside a serving dish. Cut baby potatoes into halves or quarters until they are roughly the same size. Toss with oil and garlic (if using) on prepared tray. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
2. While potatoes cook, peel courgette into long, thin ribbons and set aside with spinach leaves. Finely dice tomatoes and set aside. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season.
3. When potatoes have 10 minutes cook time remaining, heat 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 in the warmed serving dish (see tip) and cover with foil to keep warm.
4. 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 then pour over fish. Cover with foil to keep warm.
5. To make creamed veggies, return same pan to a medium heat with butter and a drizzle of oil and cook courgette and spinach and cook for about 1 minute, until just wilted. Remove from heat, add sour cream and stir to combine. Season to taste.
6. To serve, divide potatoes between plates, top with creamed veggies and pan-fried fish with some capers (if using). Spoon over any leftover sauce, sprinkle over fresh tomato and squeeze over lemon wedges.