Potato salad: Bring a large pot of water to a boil and add 300g baby potatoes. Cook for 10-12 minutes, or until soft. Drain and set aside.

Sauce & veg: Grab a large mixing bowl, and add ¼ cup aioli, 3 tbs capers, 1 tsp salt and mix well. Dice ⅓ cucumber, 1 spring onion and defrost ½ cup peas. Add these to the sauce and mix together. Add chopped dill, if using. Pop in the fridge to cool.

Fish: Pat the fish fillets dry. Coat in ½ cup of breadcrumbs, ensuring all edges are coated. Bring a large pan to medium-high heat and add 2 tbs canola oil. Pan fry fish for 3 minutes per side, then remove and season with salt.

Finish off: Add potatoes to sauce/veg and gently combine. Plate up with potato salad, top with fish and serve with lemon slices on the side.