Crumbed Fish with Chips and Broccoli Smash

Steps

1. Preheat oven to 230°C.
2. Cook chips Pat chips dry, place on a lined oven tray in a single layer, drizzle with oil and season. Bake on middle-upper oven rack for about 15 minutes, until tender. Turn oven to high grill. Grill chips for about 10 minutes, until golden and crispy. Turn halfway through grill time to ensure even cooking.
3. Prep fish Pat fish dry and remove any scales/bones. Cut larger fillets in half and season. Thinly slice first measure of mint, combine with breadcrumbs, pinch of salt and a drizzle of oil in a small bowl. Place fish on a second lined oven tray and sprinkle crumb mixture to coat fish.
4. Cook fish When chips have 12 minutes cook time remaining, place fish on rack below and cook for 7-9 minutes, until fish is golden and cooked through. Swap tray of fish with chips for the last 1-2 minutes of cook time, to allow the crumb to colour. Keep an eye on the crumb.
5. Prep and cook broccoli Finely chop broccoli; roughly chop second measure of mint. Place broccoli and peas in pot of boiling water and cook for 5-6 minutes, until bright green and tender. Finish broccoli smash
6. Drain veggies well, return to pot and mash until ¾ of the peas are crushed. Crumble in feta and fold though mint. Season and keep warm. Cut lemon into wedges.
7. Divide chips, fish and broccoli smash between plates. Dollop caper aioli and a lemon wedge on the side.