1. Heat a large frypan with 50g butter and 1 tbsp oil over medium-high heat. Quarter potatoes and add to pan as you go. Cook for 10 minutes, stirring occasionally until golden brown. Season with pepper.

2. Grate 1/2 cucumber and squeeze out excess liquid. Add to a bowl and mix with yoghurt, 1 small crushed garlic clove, 1/2 tbsp olive oil, salt and pepper to taste. Set aside in the fridge.

3. Add 1 crumbled stock cube, 3 thyme sprigs (whole) and 1 crushed garlic clove to potatoes. Stir, then pour in 1 cup water. Boil semi-covered, for 10 minutes, or until tender.
*water needs to cover potatoes halfway, add more if needed.

4. Slice remaining cucumber into rounds. Chop capsicum, trim and slice snow peas. Arrange on a serving platter and drizzle with 1 tbsp olive oil. Scatter with fresh thyme leaves (optional) and season with salt and pepper to taste.

5. Rub fish fillets with 1 tbsp oil and 1 tsp oregano. Season with salt and pepper to taste. Heat a frypan and cook fish for 3-4 minutes or each side, or until cooked through. *Use the same frypan if potatoes are ready.

6. Serve fish with fondant potatoes, salad, tzatziki and lemon cut into wedges.

Notes:
Just serve with boiled potatoes if you’re short on time.

Grate cucumber onto paper towel to easily squeeze out extra liquid.

No Fish option - replacement is chicken schnitzels.

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

baby potatoes 800g

continental cucumber 1
natural yoghurt 1 tub (200g)
garlic 2 cloves

thyme 1/2 packet

green capsicum 1
snow peas 1/2 punnet

white fish fillets 2 packets

lemon 1/2

From your pantry:
olive oil + butter + oil (for cooking), salt, pepper, chicken stock cube, dried oregano