Crunchy Crumbed Goldband Snapper Lemon Crushed Potatoes with a Fresh Mint Sauce

Cut potatoes in half if large. Cover with boiling water in a pot, add 1 Tsp of salt. Cook for about 12-13 minutes. Add spinach and peas to the pot with the potatoes. Cook for a further 1-2 minutes, until veg is tender. Drain and keep warm.

Pat the fish dry with a paper towel. Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in panko breadcrumbs. Set aside on a plate.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Place crumbed fish in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Zest and juice lemon. Pick mint leaves, discarding stalks. Peel and mince garlic. Add honey, garlic, lemon juice (to taste), mint and ¹⁄₄ cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Roughly crush the drained warm potatoes, peas and spinach with a fork then stir in lemon zest, butter and salt and pepper. You want some texture to the crushed potatoes, peas and spinach so be gentle.

Divide the lemony crushed potatoes, peas and spinach between serving plates and top with the crumbed fish. Drizzle over the mint sauce. Enjoy!

Cut potatoes in half if large. Cover with boiling water in a pot, add 1 Tsp of salt. Cook for about 12-13 minutes. Add spinach and peas to the pot with the potatoes. Cook for a further 1-2 minutes, until veg is tender. Drain and keep warm.

Pat the fish dry with a paper towel. Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in panko breadcrumbs. Set aside on a plate.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Place crumbed fish in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Zest and juice lemon. Pick mint leaves, discarding stalks. Peel and mince garlic. Add honey, garlic, lemon juice (to taste), mint and ¹⁄₃-¹⁄₂ cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Roughly crush the drained warm potatoes, peas and spinach with a fork then stir in lemon zest, butter and salt and pepper. You want some texture to the crushed potatoes, peas and spinach so be gentle.

Divide the lemony crushed potatoes, peas and spinach between serving plates and top with the crumbed fish. Drizzle over the mint sauce. Enjoy!

Cut potatoes in half if large. Cover with boiling water in a pot, add 1 Tsp of salt. Cook for about 12-13 minutes. Add spinach and peas to the pot with the potatoes. Cook for a further 1-2 minutes, until veg is tender. Drain and keep warm.

Pat the fish dry with a paper towel. Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in panko breadcrumbs. Set aside on a plate.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Place crumbed fish in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Zest and juice lemon. Pick mint leaves, discarding stalks. Peel and mince garlic. Add honey, garlic, lemon juice (to taste), mint and ¹⁄₄ cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Roughly crush the drained warm potatoes, peas and spinach with a fork then stir in lemon zest, butter and salt and pepper. You want some texture to the crushed potatoes, peas and spinach so be gentle.

Divide the lemony crushed potatoes, peas and spinach between serving plates and top with the crumbed fish. Drizzle over the mint sauce. Enjoy!

Cut potatoes in half if large. Cover with boiling water in a pot, add 1 Tsp of salt. Cook for about 12-13 minutes. Add spinach and peas to the pot with the potatoes. Cook for a further 1-2 minutes, until veg is tender. Drain and keep warm.

Pat the fish dry with a paper towel. Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in panko breadcrumbs. Set aside on a plate.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Place crumbed fish in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Zest and juice lemon. Pick mint leaves, discarding stalks. Peel and mince garlic. Add honey, garlic, lemon juice (to taste), mint and ¹⁄₄ cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Roughly crush the drained warm potatoes, peas and spinach with a fork then stir in lemon zest, butter and salt and pepper. You want some texture to the crushed potatoes, peas and spinach so be gentle.

Divide the lemony crushed potatoes, peas and spinach between serving plates and top with the crumbed fish. Drizzle over the mint sauce. Enjoy!

Cut potatoes in half if large. Cover with boiling water in a pot, add 1 Tsp of salt. Cook for about 12-13 minutes. Add spinach and peas to the pot with the potatoes. Cook for a further 1-2 minutes, until veg is tender. Drain and keep warm.

Pat the fish dry with a paper towel. Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in panko breadcrumbs. Set aside on a plate.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Place crumbed fish in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Zest and juice lemon. Pick mint leaves, discarding stalks. Peel and mince garlic. Add honey, garlic, lemon juice (to taste), mint and ¹⁄₄ cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Roughly crush the drained warm potatoes, peas and spinach with a fork then stir in lemon zest, butter and salt and pepper. You want some texture to the crushed potatoes, peas and spinach so be gentle.

Divide the lemony crushed potatoes, peas and spinach between serving plates and top with the crumbed fish. Drizzle over the mint sauce. Enjoy!

Cut potatoes in half if large. Cover with boiling water in a pot, add 1 Tsp of salt. Cook for about 12-13 minutes. Add spinach and peas to the pot with the potatoes. Cook for a further 1-2 minutes, until veg is tender. Drain and keep warm.

Pat the fish dry with a paper towel. Season with salt and pepper. Whisk egg in a large bowl. Place flour in a large bowl (or plate). Dust fish with flour, dip in egg and coat in panko breadcrumbs. Set aside on a plate.

Heat a frying pan over a medium high heat and add a drizzle of oil to the pan. Place crumbed fish in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.

Zest and juice lemon. Pick mint leaves, discarding stalks. Peel and mince garlic. Add honey, garlic, lemon juice (to taste), mint and ¹⁄₄ cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Roughly crush the drained warm potatoes, peas and spinach with a fork then stir in lemon zest, butter and salt and pepper. You want some texture to the crushed potatoes, peas and spinach so be gentle.

Divide the lemony crushed potatoes, peas and spinach between serving plates and top with the crumbed fish. Drizzle over the mint sauce. Enjoy!