Name: Brill Meuniere with Potato and Olive Crush
Yield: 4
Cuisine: French
Ingredients: For the fish; 1 large brill, filleted, skinned and trimmed; 55g unsalted butter; 6 teaspoons baby capers, drained; Juice of ½ a lemon; Black pepper; Lemon wedges; For the potatoes; 500g small new potatoes; 2 tablespoons olive oil and extra for drizzling; 1 garlic clove, crushed; 115g kalamata olive, stoned & chopped; 2 tablespoons chopped flat-leaf parsley; For the salad; Spinach, thinly sliced; Juice of ½ a lemon; Olive oil; Salt and pepper