1. Dice potatoes into 3cm chunks. Place in a saucepan and cover with water. Bring to the boil and cook for 10-15 minutes, or until just cooked through but still firm. Drain and return to saucepan, cover to keep warm.

2. Zest lemon to yield 1 tsp. Combine with panko crumbs and season with salt and pepper. Beat 1 egg. Dip fish fillets into egg then press into crumbs to coat.

3. Using a stick mixer, blend feta cheese with juice from 1/2 lemon, 1/2 packet dill, 2 tbsp olive oil and 2 tbsp water until smooth. Season to taste with salt and pepper.

4. Heat a large frypan with 2 tbsp oil and 2 tbsp butter over medium heat. Add fish fillets and cook for 3-4 minutes on each side, or until golden and cooked through (cook in batches if needed).

5. Trim and slice snow peas and chop remaining dill. Add to potatoes with 1 tbsp butter or olive oil. Cover with the lid and shake (tumble) gently to combine. Season to taste with salt and pepper.

6. Cut carrots into sticks. Serve fish fillets with tumbled potatoes, feta dip and carrot sticks. Cut remaining lemon into wedges and serve on the side.

Notes:
Adding both oil and butter to the pan when cooking the fish gives it a lovely golden colour and the oil prevents the butter from burning. Drain on paper towel once finished cooking.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 4-5 minutes on each side, or until cooked through.

Gluten-friendly option - panko crumbs are replaced with cornflakes. Crush to use.

potatoes 1kg
lemon 1
panko crumbs 80g
white fish fillets 2 packets
feta cheese 1/2 packet
dill 1 packet
snow peas 1/2 punnet
carrots 2
purple carrot 1

From your pantry:
olive oil, oil + butter (for cooking), salt, pepper, egg (1)