Cook the potatoes in a pan of boiling salted water until tender, drain, then cool under cold running water for a minute or two. Drain again. 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, pour over the potatoes and stir through the spring onions. Set aside.
Pat the cod dry on kitchen towel. 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 nice crispy skin, flip over and cook for a further 2 minutes. Serve the fish with some potato salad.
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