Put approximately 5 litres of water, your 2 teaspoons of salt and your diced potatoes in a pot. Bring the water to a boil then turn the heat down to about low-medium heat. Gently boil the potatoes for a further 10-15 minutes until cooked through (you can use a knife to test if they are cooked or not).

Drain the potatoes, then return them to the pot, along with your olive oil, lemon juice, red chilli, half of your chopped capers, half of your chopped parsley and a pinch of salt and pepper.

Toss/mix it all together until the potatoes are evenly coated. Set aside.

Mix the lemon, sour cream, the other half of the capers and the other half of the parsley you left behind when making the potatoes and a pinch of salt and pepper in a bowl.

Use a peeler to peel away thin, long slivers of cucumber. Keep peeling until you get to the core. Peel away all of the sides of the cucumber until you are only left with the core. Put your slithers of cucumber, cherry tomatoes and shallots in a bowl or container and mix together. Set aside.

Mix the polenta, parmesan, dried oregano and a pinch of salt and pepper together in a bowl or on a plate.

Use a fork to whisk the egg and milk together in a bowl.

Use some kitchen paper to quickly dab the fish just to get rid of some of the moisture.

Dip your fish fillets in the egg mixture, then transfer them to the bowl with the polenta mixture. Make sure those fish fillets are coated all over then shake of the excess when finished.

Pre-heat a preferably non-stick pan to medium-high heat. Add your vegetable oil and then carefully lay your fish fillets down in the pan. Fry for 2 minutes on each side and then transfer to a plate lined with kitchen paper.

Serve some of the potatoes in the middle of the plate, place a piece of fish on top. Place a handful of your salad on top of your fish, then top that salad with some the sour cream mixture. Serve with a wedge of lemon and enjoy!