Chimichurri John Dory Fillet & Roasted Potatoes

• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Finely chop parsley. Zest lemon to get a pinch and cut into wedges. • Remove john dory fillets from packaging and pat dry with paper towel. • In a medium bowl, combine john dory fillet, chimichurri seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a small bowl, combine parsley, Greek-style yoghurt and lemon zest. • Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes. • Remove pan from heat and add a squeeze of lemon juice. Season to taste. • Transfer to a plate and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.