Pan-Fried Fish with Pesto Potatoes

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to high (if using). Prepare potatoes and lemon. Cook potatoes in pot of boiling water for 15 minutes to begin. While potatoes cook, slice beans 0.5cm.
2. After potatoes have cooked for 15 minutes, add beans and peas and cook a further 5 minutes, until potatoes are soft and beans and peas are bright green and tender. Drain well and set aside, covered, to keep warm.
3. While potatoes cook, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. In a shallow bowl, mix flour and salt, then add fish and toss to lightly coat. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on high heat. Cook fish, in batches, for 1-2 minutes each side, until just cooked through. Set aside to rest.
4. While fish cooks, cut tomato into 1cm wedges. Place in a medium bowl, along with cooked potatoes, beans, peas and all remaining pesto potato ingredients. Gently toss to combine and season to taste.
5. To serve, divide basil pesto potatoes between plates and top with pan-fried fish. Serve with a lemon wedge on the side.