Our Favourite Tilapia and New Potato Salad

Peel and finely dice 3 tbsp of the the onion. Roughly chop 2 tbsp of dill.

Rub the tilapia fillets with 1 tbsp of oil and season with a pinch of salt and pepper and the zest from ½ the lemon. Heat a non-stick frying pan over a high heat. Put the fish in the pan and fry on one side for 3-4 mins or until crisp.

Turn the fish fillets over and take off the heat and allow the residual heat in the pan to cook the other side for 1 minute. Tip: A surefire way to make the fish crispy is to dust in a little flour before adding to the pan.

LH: Make a vinaigrette by mixing the mustard with the juice and zest from ½ the lemon, 2 tbsp of olive oil and salt and pepper. Tip: Use an old jam jar to shake up all the vinaigrette ingredients instead of dirtying a bowl and fork to save on washing up!

LH: Mix the potatoes in a bowl with the capers, 1 or 2 tbsp of diced onion (to taste), pea shoots and all but 1 tsp of the chopped dill along with the vinaigrette. Tip: If you like raw onion add more to your taste.