Fish with Potato salad and Stir-Fried Veggies

Steps

1. Bring a large pot of salted water to the boil. Prepare lemon. Dice potatoes 2cm and cook in pot of boiling water for 12-13 minutes. Add peas for the last 2 minutes cook time. In a medium bowl, mix mayonnaise and mustard together. Drain potatoes and peas and toss in bowl with mustard mix. Season.
2. While potatoes cook, trim woody ends off asparagus and cut into thirds. Cut courgette in half lengthways then slice 0.5cm on an angle. Finely chop mint and set aside.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook asparagus and courgette for 3-4 minutes, tossing. Remove from pan, toss with mint (if using) and season. Reserve pan.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt.
5. Return reserved pan to a high heat. Cook fish for 1-2 minutes each side, until just cooked through. Add butter and lemon juice and cook for 30 seconds, until butter is golden.
6. To serve, place some potato salad onto each plate and top with fish. Serve stir-fried veggies on the side. Squeeze over lemon juice (if using).