Heat 1 tbspn olive oil in a heavy based fry pan until hot but not smoking. Add capers and fry until crisp then remove and put onto paper towel.
Cut potatoes into quarters and boil until you can poke a fork into them (usually about 20mins). Once cooked place potatoes into a bowl and squash lightly with the back of a fork, season with salt and pepper and add a good drizzle (about 1 tbspn) of olive oil. Then add rocket and capers.
Heat 1 tbspn of olive oil in a large non stick fry pan over moderate heat. Season the fish with salt and pepper and add to the pan and cook for 3-4mins each side.
Serve it up! Place crushed potatoes on each plate, top with fish and scatter with olives, preserved lemon and EVOO
If you don't have preserved lemon serve with wedges of lemon instead.
