Salsa verde fish with warm salad

Instructions

1 Preheat oven to 200°C. In a saucepan of boiling water, place potatoes and cook for 5 minutes, then drain.

2 In a large ovenproof dish, place potatoes, radishes, capsicums and carrots. Spray with oil and cook for 25 minutes, or until potatoes are lightly golden, turning once.

3 Meanwhile, in a food processor, blitz lemon juice and zest, olive oil, garlic (if using), capers and basil or parsley with ¹/³ cup water, until well blended. Season to taste.

4 Spray a non-stick frying pan with a little oil and set over a medium high heat. Season fish. Pan-fry for 3-4 minutes, turning once.

5 Divide fish among 4 plates. Add some roasted veges. Drizzle salsa verde over. Serve with extra herbs, if desired, lemon wedges