Crunchy smashed potatoes with fish and fennel

Instructions

1 Preheat oven to 220°C. Line two baking trays with non-stick baking paper. Cook potatoes in the microwave with the butter and a sprinkling of dried parsley on high for 8 minutes. Transfer the potatoes to prepared tray, then squash the potatoes with a masher. Combine 2 teaspoons oil and garlic, and drizzle over potatoes. Bake for 20 minutes, or until golden and crisp.

2 Meanwhile, combine fennel, the lemon rind and juice, dill, 2 teaspoons olive oil and honey in a bowl. Mix well and season with salt and pepper. Set aside.

3 Place the fish on remaining prepared tray. Spray the fish with oil and season. Bake for 7–10 minutes, or until golden and just cooked through.

4 Toss rocket through fennel salad; divide salad between the serving plates. Serve with potatoes and fish, and scatter with almonds.