Lemon Fish with Summer Green Mash

Ingredients:

• 4x 150g White Fish Fillets
• 1 1/2 tsp Capers, chopped
• Zest and Juice of two Lemons
• 2 Tbsp Olive Oil
• 900g Baby Potatoes
• 200g Asparagus
• 1 1/2 cups Peas
• 1/3 cup grated Parmesan
• 1/3 cup fresh Mint

Method:

1. Preheat oven to 180C. On a baking paper lined tray. Place fish fillets, sprinkle with capers and half lemon zest and juice. Season with pepper and drizzle with 1 Tbsp of oil. Set Aside
2. Boil Potatoes, add asparagus and peas for last 5min. Drain Veges
3. Cook Fish for 15 – 20 min.
4. Mash potatoes and peas with 1 Tbsp of oil, parmesan, chopped mint, lemon zest and juice, and pepper.
5. Serve mash, asparagus and fish