Pine Nut Crusted Fish with Caper Sauce and Micro Rocket

Steps

1. Prep leek and potatoes Preheat oven to 220°C. Slice white and pale green part of leek into 1cm half rounds. Dice potatoes 2cm. Toss on a lined oven tray with a drizzle of oil and season. Roast in oven on lower rack, for about 25 minutes, until tender.
2. Prep courgette and fish Slice courgette into 0.5cm rounds and set aside. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. Finely chop pine nuts and combine in a small bowl with breadcrumbs and 1 Tbsp oil.
3. Place fish on another lined oven tray and brush with mayonnaise. Sprinkle over pine nut mixture and press to adhere.
4. Cook courgette and fish When vegetables have about 6 minutes remaining, add courgette to tray with vegetables and cook for remaining 6 minutes, until tender. Cook fish on rack above vegetables for about 6 minutes, until fish is just cooked through. When vegetables are cooked, toss through rocket.
5. Prep caper sauce In a small fry-pan on medium heat, melt 2 Tbsp butter with capers. Once butter has melted, cook capers for 2-3 minutes, stirring often, until butter browns and capers are crispy. Remove from heat and squeeze in lemon juice.
6. To serve Top vegetables with fish, caper sauce and micro rocket.