Lebanese batata harra (spiced potatoes) with pan-fried fish and tahini yoghurt sauce

1.Preheat oven to 200°C and line an oven tray with baking paper. On the tray toss the chopped potato with 2 Tbsp of the olive oil and a pinch of salt. Roast for about 20 minutes or until starting to brown.

2.Add capsicum, ground coriander and garlic to potato, toss to combine then continue roasting for 10-15 minutes or until potato and capsicum are cooked. Toss through chopped coriander, chilli and zest and set aside.

3.While potatoes are cooking, make tahini yoghurt sauce by mixing all the ingredients together in a bowl.

4.Heat remaining olive oil in a large frying pan over high heat. Season fish with salt and cook for 2-3 minutes on each side or until just cooked through.

5.Place roast veges on a platter and top with fish. Drizzle with sauce and scatter with pine nuts and extra coriander. Serve with lemon wedges on the side.