10-Min Smoked Fish, Potatoes & Lemon-Caper Sauce

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the diced potatoes with a generous pinch of salt and pepper and cook for 6-7 min or until golden and crispy

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat

Pat the smoked basa fillets dry with kitchen paper

Once the butter has melted, add the basa fillets and cook for 2-3 min on each side or until cooked through

Tip: Your fish is cooked through when it turns opaque!

While the fish is cooking, cut the lemon[s] into quarters

Add the clotted cream and capers to the fish and cook for 1 min or until the cream has melted and the sauce has started to thicken

Transfer the crispy potatoes to a plate (use the ones you'll serve on!) and return the pan to a medium heat with a drizzle of vegetable oil

Add the spinach with a pinch of salt and cook for 1 min or until starting to wilt

Once the sauce has started to thicken, remove the pan from the heat and stir in the juice of 1/4 [1/2] lemon

Season with a pinch of pepper