Sea bass with potatoes and swiss chard

Method

1. For the potatoes and chard, put the potatoes into a pan of salted cold water, bring to the boil, then simmer for around 10-12 minutes. Drain and crush the potatoes slightly.
2. Heat a small frying pan with 2 tbsp of the olive oil over a medium heat. Fry the onion for around 5 minutes or until translucent, stirring occasionally. Add the swiss chard leaves, then add the potatoes and season with salt and pepper. Keep cooking until the chard has wilted, then set aside but keep warm (or see Make Ahead).
3. Meanwhile heat a large frying pan with 2-3 tbsp oil on a medium-high heat. When hot, lightly dust the fish fillets in flour on both sides, then add to the pan skin-side down. Cook for 3 minutes, then season and flip over the fillets. Add the lemon juice and cook for another 3 minutes, then add the milk, dill and capers. Cook for 1-2 minutes more, then remove the fish from the pan using a fish slice. Serve with the potatoes and chard, lemon wedges and some of the capers and dill from the pan.