Mexican Fish with Potato Wedges and Chipotle Chutney

Steps

1. Preheat oven to 220oC. Line an oven tray with baking paper. Prepare vegetables. Cut cucumber in half lengthways and slice 0.5cm; thinly slice onion; peel courgette into ribbons; chop coriander; cut potatoes into 2cm wedges; thinly slice capsicum. Set all aside.
2. Place vinegar, sugar and water in a small pot and bring to the boil. Once boiling, add cucumber and onion and remove pot from heat, stir to coat veggies in liquid then set aside for 10 minutes. Drain, transfer to a bowl and place in the fridge to cool.
3. Toss potatoes, capsicum and first measure of Smokin’ Mexican Rub on prepared tray with a drizzle of oil. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking. Combine chipotle chutney and mayonnaise in a small bowl and set aside.
4. Pat fish dry and remove any remaining scales or bones. Cut into 3 even pieces and place in a medium bowl with second measure of Smokin’ Mexican Rub and flour. Toss to coat and season.
5. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook fish for about 2 minutes each side (depending on thickness), or until just cooked through. Remove from heat, add butter (if using) and allow to melt. Add courgette ribbons and coriander to bowl with pickled cucumber and toss to combine.
6. To serve, place potato wedges on a plate and top with Mexican fish and pickled cucumber salad. Dollop chipotle chutney on the side.