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

Ingredients60ml (¼ cup) extra virgin olive oil400g Dutch cream potatoes, sliced4 garlic cloves, sliced250g Brussels sprouts, sliced1 tsp smoked paprika1 tsp celery salt35g (¼ cup) plain flour4 x 120g snapper fillets80g unsalted butter, choppedleaves from ½ bunch sage (about ¼ cup)juice of 1 lemonlemon wedges, to serveMethodStep 1Preheat the oven to 200C fan-forced (220C conventional). Place a large skillet in the oven to preheat for 10 minutes.Step 2Carefully 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.Step 3Meanwhile, 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. Step 4Add the lemon juice to the pan and season with salt and pepper.Step 5Serve the fish with potato hash and lemon wedges.