Crispy hash meets buttery lemon fish – your new weeknight go-to

This recipe pairs zesty lemon butter snapper with oven-baked potato and Brussels sprout hash. It’s a simple, hands-off way to get crispy, golden vegetables without the stove-top fuss – perfect for busy weeknights.

Preheat the oven to 200C fan-forced (220C conventional). Place a large skillet in the oven to preheat for 10 minutes.

Carefully remove the hot skillet from the oven. Add most of the oil, reserving 1 tablespoon for cooking the fish, then add the potatoes, garlic and Brussels sprouts. Season with salt and pepper and toss to coat. Return to the oven and roast for 20 minutes. Add the smoked paprika and celery salt, toss again and return to the oven for a further 10 minutes or until the vegetables are golden and crisp.

Meanwhile, dust the fish in flour. Heat the remaining oil in a large frying pan over high heat. Add the fish, skin side down, and cook for 3 minutes, flip and cook for a further 2 minutes. Add the butter and sage leaves and cook, spooning the melted butter over the fish for 1 minute or until the sage is crisp and fragrant.

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