Fish with homemade tartare sauce, fennel slaw and crispy crushed potatoes

Instructions

1. Preheat oven to 200°C. Place potatoes in a pot and cover with water. Boil, then simmer for about 10 minutes, until potatoes are just cooked through. Drain and pat dry, then place in a lined roasting dish. Crush lightly with a masher and spray with oil. Place in the oven and cook for 10-15 minutes, until browned and crispy.
2. Meanwhile, in a large bowl combine vegetables. Add lemon juice and zest and mix.
3. To make tartare sauce, in a small bowl combine yoghurt and mayonnaise with capers, mustard, vinegar and pepper.
4. Spray a pan with oil and bring to medium-high heat. Cook fish for 2 minutes each side. Serve with fennel slaw, potatoes and tartare sauce.