Lemon Yoghurt Potatoes & Crispy Fish

Name: Lemon Yoghurt Potatoes & Crispy Fish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 400g baby new potatoes, halved if large; 4 cloves garlic, peeled and bashed with the back of a knife; 1 teaspoon dried oregano; 3 tablespoons olive oil; 150 grams greek style yoghurt; 10 grams parsley, finely chopped; 5 grams dill, finely chopped; 1 lemon, whole zest and ½ juice; 150 grams Birds Eye Garden Peas; 5 grams mint leaves, finely chopped ( reserving small baby leaves for serving); Squeeze of lemon juice; 1 banana shallot, peeled and thinly sliced; 1 tablespoon white wine vinegar; ¼ tsp caster sugar; Pinch of sea salt; 1 little gem lettuce, cut in wedges; 50g pea shoots; 50g watercress; 2 tbsp olive oil; 2 Birds Eye Seeded Crust Fish Fillets with Linseeds and Sunflower Seeds; Dill fronds; Mint leaves