Pan Fried Fish With Caper Brown Butter and Romesco Sauce

Steps

1. Cook potatoes Preheat oven to 220°C. Dice potatoes 1cm; dice capsicum 2cm; thinly slice courgette. Toss potatoes on a lined oven tray with smoked paprika and a drizzle of olive oil. Season and roast in oven for 20 minutes
2. Add vegetables After 20 minutes, remove tray from oven and add capsicum, courgette and cherry tomatoes. Cook for a further 5 minutes, until potatoes are cooked and vegetables are tender. Remove from oven and stir through walnuts
3. Cook fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season. When vegetables have about 5 minutes remaining, heat a small drizzle of oil in a medium fry pan on medium-high heat. Cook fish for 1-2 minutes, then flip and add butter and capers to pan. Cook for a further 1-2 minutes, until fish is just cooked through and butter has browned.
4. Serve potatoes topped with vegetables, fish, brown butter, capers and romesco sauce.