Herb-crusted fish

Method

• 1
  Place potatoes, in single layer, in a large bamboo steamer over a saucepan of boiling water. Steam potatoes for 15-20 minutes or until tender.
• 2
  Meanwhile, remove leaves from 2 lemon thyme sprigs. Combine lemon rind, flour and half the lemon thyme leaves on a shallow plate. Coat both sides of fish fillets in flour mixture.
• 3
  Using a sharp knife, cut through each fish fillet lengthways to form a pocket (do not cut all the way through). Fill each pocket with 1 lemon thyme sprig, a quarter of the lemon slices and a quarter of the garlic. Secure with toothpicks.
• 4
  Spray a frying pan with oil and heat over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Place fish on plates. Sprinkle with remaining thyme leaves and season with pepper. Serve with potatoes and salad leaves.