• Set your air fryer to 200°C.
• Cut potato into bite-sized chunks.
• Pick thyme leaves.
• Place potato into the air fryer basket, sprinkle over thyme and season with salt. Drizzle generously with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. 

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato chunks on a lined oven tray. Drizzle with olive oil, spinkle over thyme and toss to coat. Roast until tender, 20-25 minutes. Remove from oven and season with salt. 

• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Zest lemon to get a pinch and cut into wedges. 
• Remove john dory fillets from packaging and pat dry with paper towel.
• In a medium bowl, combine john dory fillet, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a small bowl, combine Greek-style yoghurt and lemon zest. 
• Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes.
• Remove pan from heat and add a squeeze of lemon juice. Season to taste. • Transfer to a plate and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.

TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Divide potatoes and lemony veggies between plates. Top with garlic-herb john dory.
• Serve with yoghurt and any remaining lemon wedges. Enjoy!