I made the panfried fish with lemon potato salad for dinner the other night. It turned out pretty well - I did the fish in a fresh herb crust, an optional extra, which I think really helped carry the flavours through.
It was a low effort dinner - like most of Bill's recipes to date, and simply required cooked potatoes, tossed with herbs, chilli and lemon, and pan fried white fish - think we used blue eye. I do find cooking white fish more difficult than salmon/tuna - I am worried about cooking it all the way through! Managed to do it, without overcooking it either, so was quite happy with that outcome.