Pan fried cod with potatos

Ingredients:

• 500g new potatoes, large ones halved
• 2tbsp small capers
• 2tbsp dill, chopped
• 1tsp Dijon mustard
• 1tsp caster sugar
• 2tbsp white wine vinegar
• 2tbsp sunflower oil, plus a drizzle
• 2 spring onions, finely chopped
• 4 pieces boneless cod fillet or loin, about 150g each

1. Cook the potatoes in a pan of boiling salted water until tender.
2. Drain then cool under cold running water for a minute or two. Drain again.
3. To make the dressing put the capers, dill, mustard, sugar, vinegar and oil in a jam jar and shake for 1 minute or until combined and the dressing looks a little thicker.
4. Pour over the potatoes and stir through the spring onions. Set aside.
5. Pat the cod dry on kitchen towel.
6. Heat a drizzle of oil in a large non stick frying pan then cook the fish skin side down for 3 minutes, this will give you a nice crispy skin, flip over and cook for a further 2 minutes.
7. Serve the fish with the potato salad.