Spanish spiced fish with potato roasties and lemony broccoli

Method:

Roast it

1. Pre heat oven to 220°C (or 200°C fan bake).
2. Dice potatoes 3cm.
3. Toss on 1-2 lined oven trays with oil and 1 tsp smoked paprika.
4. Lightly season with salt and pepper.
5. Roast for 15-20 minutes, until golden and tender.
6. Swap trays halfway through, if needed.

Prep it

1. Zest ½ lemon and cut into wedges.
2. Juice lemon and set aside ½ for broccoli and garlicky mayonnaise.
3. Mince garlic.
4. Mix garlic in a bowl with ½ lemon juice and mayonnaise.

Cook it

1. Cut broccoli into small florets (if using).
2. Heat oil in a fry pan on medium-high.
3. Cook broccoli with a splash of water for about 5 minutes, until tender.
4. Add butter and second ½ lemon juice and toss to coat.
5. Set aside and reserve pan.

Fry it

1. Pat fish dry and remove any scales or bones.
2. Lightly season with salt and pepper and rub with 1 tsp of paprika and lemon zest.
3. Return pan to medium-high heat with oil.
4. Cook fish in batches, if needed, for about 2 minutes on each side, depending on thickness, until just cooked through. Add more oil between batches if needed. Set aside to rest.

Eat it

1. Plate up fish with broccoli and potatoes.
2. Top with garlicky mayonnaise and tomato sauce.
3. Serve lemon wedges on the side.
4. Dig in!