Lemon Panko-Crumbed Fish with Wedges and Broccoli Pea Smash

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare ingredients. Toss potatoes on prepared tray with a drizzle of oil and season. Bake for about 25 minutes, until tender and golden. Turn once during cooking.
2. While potatoes are cooking, prepare broccoli pea smash. Bring water and salt to the boil in a medium pot (with a lid). Add broccoli and garlic and simmer on low, covered, for about 6 minutes, until tender. If broccoli starts to stick, add a little more water.
3. Add peas to pot with broccoli and remove from heat. Allow to steam, covered, for 5 minutes. Add mint, oil and butter, season and mash well. Cover to keep warm.
4. Pat fish dry and remove any remaining scales or bones. Mix flour and salt in a shallow bowl, whisk egg and milk in a second 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.
5. Heat a drizzle of oil in a large, non-stick, fry-pan on medium heat. Cook fish, in batches, for 1-2 minutes each side (depending on thickness), until golden and just cooked through.
6. To serve, divide wedges and broccoli pea smash between plates. Top with a piece of lemon crumbed fish and a dollop of tartare sauce. Squeeze over a wedge of lemon, (if using).