1. Roughly chop potatoes, place in a saucepan and cover with water (see notes). Bring to the boil and simmer for 15 minutes. Drain, return to pan and cover to keep warm.

2. Roughly chop lettuce and slice radishes. Trim and halve sugar snap peas. Toss together in a serving bowl.

3. Heat a large frypan with 1 tbsp oil over medium-high heat. Dust fish fillets lightly with flour, salt and pepper. Place in the pan, cook for 2-3 minutes on each side, or until just cooked through. Set aside on a plate and keep pan over medium heat (wipe pan if you prefer).

4. Add 50g butter to the pan and squeeze in juice from 1/2 lemon. Chop and add chives (about 2 tbsp) and season with salt and pepper. Pour mixture over the cooked fish fillets.

5. Mash potatoes with 1-2 tbsp olive oil (see notes) and crushed garlic. Season with salt and pepper to taste.

6. Serve fish and butter sauce with salad and mash. Cut remaining lemon into wedges and serve on the side. Scatter meal with any remaining fresh chives.

Notes:
Serve with boiled or roasted potatoes instead of mash, if you prefer!

For a ‘wet’ mash, add 3-4 tbsp water, milk or cream, as desired.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 3-4 minutes on each side, or until cooked through.

potatoes 1kg
Baby cos lettuce 1
Radishes 1/2 bunch
Sugar snap peas 1/2 punnet
Whitefish fillets 2 packets
Lemon 1
Chives 1/4 bunch
Garlic 1 clove

From your pantry:
oil + butter (for cooking), olive oil, salt, pepper, flour (plain or other)