Method

• 1.
  Place potatoes in a saucepan and cover with cold, salted water. Cover and bring to the boil over high heat. Remove lid, reduce heat to a simmer and cook for 10 minutes or until tender. Drain and set aside.
• 2.
  Heat oil in a large frypan over high heat. Add fish and cook, turning halfway, for 4 minutes or until just cooked through. Transfer to a plate and keep warm. Add butter to pan and melt. Add potatoes and cook, stirring occasionally, for 3 minutes or until slightly golden.
• 3.
  Transfer potatoes to a large bowl with fennel and dill fronds, almonds, and lemon flesh and juice. Toss gently to combine, then add shaved fennel.
• 4.
  Arrange fish and potato salad on a serving platter. Sprinkle with chopped dill and drizzle with extra oil to serve.