Cover the potatoes in cold water, bring
to the boil, then turn to a simmer. Cook
for 10 mins until tender, adding peas for
the final min of cooking. Drain and
roughly crush together, adding plenty of
seasoning and 1 tbsp oil. Keep warm.
Meanwhile, for the dressing, mix 1 tbsp
oil, the lemon juice and zest, capers and
chives with some seasoning.
Dust the fish in the flour, tapping off
any excess and season. Heat remaining
oil in a non-stick frying pan. Fry the fish
for 2-3 mins on each side until cooked,
then add the dressing and warm through.
Serve with the crush and broccoli.