Baked Lemon, Caper, Butter Sauce Fish with Crispy Potatoes - WB Mag

Ingredients

• 4 fish fillets (cod, tilapia or halibut)
• 50g butter
• 2 tbsp olive oil
• 1 small brown onion, diced
• 4 cloves garlic, diced
• ¼ cup vegetable stock
• 1 lemon, sliced, plus zest
• 4 tbsp lemon juice
• 4 tbsp capers, drained
• 80g cherry tomatoes
• 1 tbsp rosemary
• 1 tbsp thyme
• Salt & pepper, to taste
• Fresh parsley, to garnish
• 4 medium-sized potatoes,
• washed & scrubbed
• 2 tbsp melted butter
• 2 sprigs rosemary